Almond Joy Bites Recipes

Steps:

• 1. Cream butter and sugar together in bowl. Add condensed milk and mix until well incorporated.
• 2. Stir in almond extract, coconut and nuts (if you like, you can roll the dipped balls into the chopped nuts instead of incorporating them into the mix or place one whole almond on top of each ball, pressing slightly to secure). Mix well.
• 3. Form candy into balls measuring approximately 1-inch. (I use a 1.25 in. cookie scoop to ensure uniformity). Place balls on waxed paper and refrigerate for at least 3 hours.
• 4. Melt almond bark in top of double boiler, stirring well. Once the chocolate is completely melted, remove the boiler from heat but allow the chocolate to stay over hot water (if the chocolate thickens too much, return to heat for a minute or so to thin).
• 5. With a toothpick, dip each ball into chocolate and place on waxed paper until set. Do this process in small batches. If the refrigerated balls are allowed to soften too much they tend to fall off the toothpick. If the toothpick method doesn't work for you, use one fork to dip each ball (sit the ball across the tines, do not stick it on the tines) and use another to help coat the ball, tapping the fork on the side of the boiler to remove excess chocolate.
• 6. I recommend storing these in the refrigerator ... if you have any left!

Steps:

• 1. Preheat oven to 350 degrees. Line cupcake pans (regular size...not mini) with liners. Make sure to use the liners or they will stick.
• 2. Make the brownies according to directions and pour the batter only about halfway (or a little less) up the liners.
• 3. Bake in a preheated oven for 12 minutes. While the brownies are baking, mix together the coconut, sweetened condensed milk, and milk.
• 4. Remove the brownies from the oven and spoon on some of the coconut (I used a cookie scoop for that), and then return to the oven for 14-16 minutes.
• 5. Remove from oven and allow to cool COMPLETELY before removing the liners. Once they are completely cool, and the liners are removed, drizzle the melted chocolate over them and sprinkle with the nuts.

Steps:

• Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
• Bring the Karo to a boil and add the coconut, remove from heat and add extract.
• Place in fridge till firm.
• Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
• Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
• Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
• Store in a airtight container.

Steps:

• Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
• Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
• In a medium bowl, combine coconut and sweetened condensed milk.
• With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
• Press an almond into the top of each.
• Place brownies in the freezer to harden for about 15 minutes.
• Melt almond bark or candy melts according to directions.
• Remove brownies from freezer and dip the tops in the chocolate.
• Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.