How To make Almond Joy Chocolate Pie
-AVTA21A KIM CLEGG
ALMOND JOY CRUST:
20 ALMOND JOY candy bar
Miniatures; or 10 ALMOND JOY Snack Size
3/4 c Graham cracker crumbs
FILLING:
1/2 c Sugar
1/3 c Cornstarch
1/4 c HERSHEY'S Cocoa
1/4 ts Salt
1 1/2 c Milk
1 ts Vanilla
16 ALMOND JOY candy bar
Miniatures; or 8 ALMOND JOY Snack Size,
-cut in 1/2" pieces -candy will cut easier if -placed in freezer 15 min -before cutting Sweetened whipped cream; or -whipped topping, opt Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa & salt; blend in milk. Cook over med heat, stirring constantly with wire whisk, till mix boils; boil & stir 1 min. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces; stir till melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top with sweetened whipped cream, if desired. 6 - 8 ALMOND JOY CRUST: Preheat to 325. Lightly butter 9" pie plate. Place ingredients in food processor. Process till mix is thoroughly blended. Press onto bottom & up sides of prepared pie plate. Bake 10 min. Cool on rack. Cool completely. Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS -----
How To make Almond Joy Chocolate Pie's Videos
ALMOND CREAM CHOCOLATE PIE!!
Ingredients and Recipe CLICK
I am a huge fan of almonds. I love, love almonds. In fact, the only other thing I might love more than almonds has to be chocolate. Put those two together and you'll make me VERY happy! I tried looking for Chocolate Almond Pie recipe before but I was disappointed in the lack of any good ones. And then, I did what I do best, I tried to make my own recipe and create the ultimate Almond Chocolate Pie. After a few disasters, this delicious and exquisite pie
was born! Let me tell you, this is a keeper!! It has been a family favorite ever since I first made it a few months back.
Homemade pie crust recipe in 5 minutes!!
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Almond Joy Cupcakes | Delish
Way better than the candy bar.
DIRECTIONS
1. Preheat oven to 375° and line a 12-cup muffin tin with paper liners. In a small saucepan, melt chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in eggs, sugar, and cocoa powder.
2. Divide mixture among the liners (fill about 1⁄4 from the top). Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).
3. Make the frosting: In a large bowl using a hand mixer, beat heavy cream, coconut milk, sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.
4. Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.
5. Drizzle with melted chocolate and serve.
INGREDIENTS
FOR THE CUPCAKES
1 1/2 c. semisweet chocolate chips
1 c. unsalted butter
5 large eggs
1 c. granulated sugar
2 tbsp. cocoa powder
FOR THE FROSTING
1 c. heavy cream
1/4 c. coconut milk
2 tbsp. powdered suger
pinch of salt
FOR THE TOPPING
3/4 c. sweetened shredded coconut
12 cocoa-dusted or toasted almonds
Melted chocolate, for drizzling
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Almond Joy Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE OREO CRUST
24 whole Oreos
6 tbsp. melted butter
FOR THE CHEESECAKE
3 8-oz bars cream cheese, softened
1 c. granulated sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. almond extract
1/4 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. chocolate chips
3/4 c. heavy cream
2 c. sweetened coconut
1/2 c. slivered almonds
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar together. Add eggs, one at a time, then sour cream, flour, almond extract, and salt.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
3. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
4. Wrap bottom of pan tightly with aluminum foil and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, 1 hour 10 minutes to 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
5. Make ganache topping: In a small saucepan over medium heat, heat heavy cream until steaming. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth then cool slightly.
6. Pour ganache over the cooled cheesecake and sprinkle coconut and almonds on top. Refrigerate until the ganache is set, another 10 minutes. Slice and serve.
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Almond Joy Energy Bites (6 Ingredients!) | Minimalist Baker Recipes
Delicious energy bites infused with the flavors of Almond Joy: chocolate, coconut, and almonds! Naturally sweetened and just 6 ingredients required!
Full Recipe:
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ALMOND JOY CAKE
A childhood fave candy bar now is a cake! Yes, ice cream a must, too!
RECIPE