Almond Joy Fudge


Hi everyone! It’s Ashton here from Something Swanky, and I am beyond giddy with excitement to be joining the Best Friends For Frosting contributor gang! Today I’ll be sharing a delicious recipe for Almond Joy Fudge. This fudge is simply a bigger, badder version of an Almond Joy, which happens to be my favorite candy! Aside from the incredible coconut filling, the best part about this fudge is that it’s made with Hershey’s Kisses. Don’t cheat and substitute chocolate chips! The Hershey’s Kisses give this fudge that classic candy-bar-milk-chocolate flavor that makes it taste so much like a real Almond Joy. Enjoy!

Almond Joy Fudge

for the Fudge Layer:

  • 1 1/2 cups milk chocolate Hershey’s Kisses, unwrapped
  • 1 1/2 cups chocolate candy melts (like Wilton or Almond Bark)
  • 1 – 14 oz can sweetened condensed milk

Coconut Layer:

  • 1 – 14 oz bag sweetened shredded coconut
  • 1 cup powdered sugar
  • 1/2 cup + 1 tbsp. sweetened condensed milk

Chocolate Candy Layer:

  • 20 whole raw almonds
  • 1 cup chocolate candy melts (like Wilton or Almond Bark)


  1. Prepare a 9×9-inch baking dish by lining it with parchment paper and lightly spraying with non-stick cooking spray. Set aside.
  2. In a medium saucepan over low heat, stir together the Hershey’s Kisses, the chocolate melting candy, and the whole can of sweetened condensed milk until melted and smooth. The mixture should start to pull away from the edges of the pan.
  3. Scrape fudge into the prepared baking dish and set aside.
  4. In a large bowl, mix together the 1/2 cup + 1 tbsp. sweetened condensed milk, the coconut, and the powdered sugar. It’s best if you can use a stand mixer for this, as it really takes some “elbow grease” to mix it together thoroughly. If you choose to mix by hand, be aware, the mixture may appear dry at first, but as you continue to “work” the coconut, the consistency will improve.
  5. Spread out a piece of parchment or wax paper that is approximately the size of the 9×9-inch dish. Scrape out the coconut mixture onto the paper. Use a rubber spatula or clean hands to press the coconut into a square the size of the dish. Invert the coconut square on top of the fudge and gently press down.
  6. Spread the almonds evenly over top of the coconut layer.
  7. Microwave the remaining melting chocolate for one minute. Stir until smooth and pour as evenly as possible over the almonds. Use a rubber spatula to gently spread the chocolate in an even layer. Let fudge cool completely to set, about 4-6 hours at room temperature or an hour in the refrigerator.
  8. Cut into 1 inch squares to serve. (I found that inverting the dish onto a cutting board and cutting from the bottom, the soft layer, down to the hard chocolate layer made the cutting a little less messy.)


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  1. OMG!!! I would eat the whole thing myself! I love almond joy! I’ve made Almond Joy ice cream and Almond Joy cookies! I know this must be so good! =)

  2. I couldn’t find almond bark or candy melts at my Fred Meyer…any suggestions for a substitute or where to find them? I looked in the baking aisle. I just assumed that’s where they would be.

    1. Any melting chocolate will do…that is all almond bark really is. The generic version will not even say almond bark only melting chocolate or white melting chocolate

  3. I don’t like coconut but i love fudge and Chocolate and almonds! What can i use insted of coconut? Thanks in advance! Have a nice day! :-)

  4. WOW! I want to lick the computer screen!! This looks amazing and I am going to make it soon! Thanks for sharing.

  5. I made this recipe, although it was good, it was way too much coconut. I think maybe half as much would have been better. Also, the whole almond was a little big when biting into it, I think chopping the almonds & toasting them to soften a bit would have made it perfect. It was good though.

    1. Thanks so much for this feedback. This is one of our most popular recipes. I’ll have to try this out and see how it goes. =)

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