This simple recipe uses just a few ingredients & some quick steps to create a delicious mouthful of candy that will remind you of a famous candy bar…any guesses which candy bar??
You would think the star of this recipe is the coconut, or maybe the pecans. Well, maybe they are the official stars – but the addition of kosher salt takes this treat to an entirely new level. Just delightful – the chocolate, coconut & pecans are so much more — all because of a little dash of salt!
This recipe makes 15 – 1″ cubes of Pecan Joys – the ingredient list can easily be doubled or even tripled depending on how many candies you ‘need’ to make. Also, I used a silicon ice cube tray as a candy mold. You could just as easily use mini-muffin liners and mini-muffin tins ((I may do that next time!)).
Two more tips:
- try to find finely grated unsweetened coconut flakes. I found organic flakes ((for cheap)) at Natural Grocer’s
- dark chocolate would work perfectly for this recipe too ((for that matter any type of nuts would be tasty too!!))
I am sure the real reason for the name “JOYS” can only be understood while chewing one (or 10) of these candies, haha!!
- 2 c milk chocolate chips
- 1 scant t coconut oil
- 1 c finely shredded unsweetened coconut flakes (I use organic)
- 5-6 T sweetened condensed milk
- 1 pinch of kosher salt
- 1 t vanilla
- butter & a paper towel
- 15 whole pecans*
- In a medium microwaveable glass bowl, combine milk chocolate chips & coconut oil. Microwave chips in 20 second increments, stirring after each session until chocolate is melted.
- In a separate mixing bowl, combine coconut filling (reserve the pecans for later use). Add sweetened condensed milk 2 T at a time until you reach the desired consistency.
- Prepare a silicon mini-muffin sheet or a silicon ice cube try by coating each cup with butter.
- Place a small amount of chocolate in the bottom of each cup. Tap & tilt the tray to ensure an even coating of chocolate.
- Using 2 teaspoons (eating utensils), drop about 1 t of coconut mixture on top of the bottom layer of melted chocolate. Place 1 pecan (or more if you like) on top of the coconut layer.
- Top each treat with a final coating of melted milk chocolate. Again, tap and tilt the allow for perfect coverage!
- Refrigerate until the chocolate hardens, 1 hour up to over night.
- Makes 15.
- * I prefer my pecans to be un-toasted (I love the raw flavor!!)). If you love pecans toasted, by all means, toast your pecans before placing them atop the coconut mixture. When I make this again, I will use 2-3 pecans per candy so the pecan will be more apparent.