These Pecan Joys are everything sweet, salty and coconut-y that you could want in one place. Literally mouthwatering. Toast the coconut, toast the pecans and you’ve got that extra oomph of delicious flavor.
Growing up Mounds and Almond Joy candy bars were 2 of my top 5 favorite candy bars. I just love the coconut. I also prefer dark chocolate over milk chocolate and I liked the addition of the almonds. So this is basically a mix between the 2 with a few other changes.
Simplicity is your friend
These candy bars are some of the easiest treats I’ve ever made. They are fairly quick to make as well. So if you’re ever in a pinch to come up with a dessert, these are pretty great. And chances are people will think you put a lot more work into it than you actually did.
Tips for the best Pecan Joys
- Don’t skip the toasting part. It may be tempting if you’re in a hurry or just feeling lazy but it really adds an extra layer of flavor that you don’t want to miss.
- PLEASE use a double boiler to melt your chocolate. It is very easy and there is so much less room for error.
- Make sure the bowl you’re using for your double boiler is completely dry. If there is any water in the bowl it will cause your chocolate to seize up.
- Let your chocolate cool slightly before sprinkling your flaky sea salt on. If the chocolate is too warm it will essentially just melt your sea salt. You will still taste it but you won’t have that beautiful salt topped look.
What is a double boiler?
A double boiler is a pot of water set over the top of a burner with a larger glass or metal bowl set on top of it. You place whatever it is that you are heating into the bowl that you’ve set on top of the pan. This allows you to gently heat whatever is in the bowl. Double boilers are used for things that are sensitive to heat such as chocolate, hollandaise sauce and custards. When using a double boiler you want to make sure that the bowl does not touch the water in your pot. You also want to make sure that you have enough water in the pot that it won’t evaporate out and leave you with a dry pan. Heating the water just to a simmer or below is plenty of heat to melt chocolate. You don’t ever want to boil the water in the pot of a double boiler.
Making Pecan Joys
First you will want to preheat your oven to 400 degrees Fahrenheit. Toast your coconut in the oven for about 10 minutes, mixing it around a couple times while baking to make sure it browns evenly. Toast the pecans in the oven for about 5 minutes until they have a slightly browned color on them.
Place your coconut in a large bowl. Add the sweetened condensed milk, powdered sugar and salt. Mix well.
Line a baking pan with parchment paper and spray with a non stick cooking spray. Dump your coconut mixture onto the parchment paper. Press down with your hands and form a square or rectangle shape about 1/2 inch thick. Press the toasted pecans down into the coconut mixture slightly and spaced out at even intervals. I made 12 candy bars and used 24 pecan pieces. Cover this pan with plastic wrap and place it in the freezer for 20 minutes. Take the Pecan Joys out and cut them into even sized candy bars. I made mine into 3-4 inch long bars. Whatever size you like will work just fine.
Coating the Pecan Joys in chocolate
Now you’re ready to melt your chocolate with a double boiler. Break or cut your dark chocolate bar into smaller pieces and place them in your bowl. Place the bowl over the pan and begin melting, stirring frequently. Have a fork and a parchment or wax paper lined pan ready next to your double boiler.
Once the chocolate is melted turn the burner off. Place one of your candy bars in the bowl and coat with chocolate. Lift it out using a fork (2 forks if that makes it easier) and place it onto the parchment or wax paper. Repeat until all bars are covered in chocolate. Place the pan back into the freezer for 10 minutes. Remove the pan from the freezer and drizzle melted chocolate over each bar using a spoon. Let the chocolate sit for about 30 seconds and then sprinkle your flaky sea salt over the top. Let them set in the freezer for about 10 minutes and they’re ready to eat!
- double boiler
- 3.5 cups shredded coconut toasted
- 24 pieces pecans toasted
- 14 oz sweetened condensed milk 1 can
- 1/4 cup powdered sugar
- 1/4 tsp kosher salt
- 7 oz dark chocolate bar broken into pieces
- 3 pinches flaky sea salt I use Maldon Sea Salt Flakes
- Preheat your oven to 400 degrees Fahrenheit. 2. Line 2 separate baking sheets with parchment paper.3. Add the coconut to one sheet and the pecans to the other. 4. Bake coconut for 10 minutes, stirring it around on the pan twice to make sure you get even browning. Take it out when its a dark golden brown.5. Toast the pecans in the oven for 5 minutes until they get a light brown coloring on them. Take them out and set them to the side.6. Place the toasted coconut into a large bowl. Add the sweetened condensed milk, powdered sugar and salt. Mix well.7. Line a baking sheet with parchment paper and spray with a non stick cooking spray. Pour the coconut mixture out onto the parchment paper and press into an even layer. Around a 1/2 inch thick. Place each pecan evenly spaced out onto the coconut mixture and press slightly into the mix. Cover the pan and put it in the freezer for 20 minutes to set. 8. While the bars are in the freezer set up your double boiler. Fill the pan with water and turn it on the lowest burner setting. Have a bowl and 1-2 forks next to the double boiler. Break your chocolate into large chunks.9. Take the pan out of the freezer and cut the coconut mixture into bars. I made 12 bars out of mine. 10. Turn the heat to medium-low heat and set the bowl on top of the pan of water. Make sure the bowl is completely dry on the inside. If there is any water in the bowl the chocolate will seize up. Place the broken chocolate pieces into the bowl. Stir frequently with a whisk or wooden spoon until chocolate is fully melted. Turn the burner off and leave the bowl sitting on top. 11. Place one candy bar in the bowl of chocolate, coat in chocolate and remove with a fork. Use 2 forks if that is easier for you. Place the candy bar back onto the parchment paper. Repeat until all candy bars are coated in chocolate. Place the pan back in the freezer for 10 minutes. 12. Remove the pan from the freezer and quickly drizzle melted chocolate over each bar with a spoon. Let the chocolate sit for 20-30 seconds and then sprinkle flaky sea salt over the top. Place them back in the freezer for 10 minutes to set. Enjoy!