almond joy cups

So, a couple of days ago was a pretty big occasion... it was my boyfriend and I's fifth anniversary! And yes, I'm only 20. So you do the math 🙂 Five is a pretty big number, so I wanted to whip up something special to celebrate! His favorite candy is Almond Joy, but I wanted to make it a little easier and less messy to make... making a big pan of coconut bars {and dipping them in chocolate} seemed like an impossible feat, so I borrowed the genius of Reese's Cups. Perfectly portioned chocolate cups with delicious filling! You won't believe how good AND easy these are.

Dare I say it, these were even fun to make! But I'm a freak with a food blog, so maybe you shouldn't listen to me. How is it that EVERYTHING homemade is way better? Even candy. Especially candy? I don't know, I think half of it is just the sheer satisfaction of knowing I can make something like this, and I didn't even have a hard time. Am I being conceited? Don't even care. These are amazing! Please oh please make these next time you want to impress someone, and you don't want them to know how easy it actually was. These are like my motto in a nutshell, minimum effort and maximum results! Yum yum yum.

Almond Joy Cups
Yields: about 20 cups

for the filling
2 cups shredded unsweetened coconut
6 tablespoon light corn syrup
4 tablespoon heavy cream
1 teaspoon vanilla

for the shells
1 ½ cups semisweet chocolate chips
1 tablespoon unsalted butter
about 20 whole almonds, for topping

Prepare a mini muffin tin by lining about 20 cups with mini muffin liners. In a double boiler, or bowl set over simmering water, melt the chocolate and butter until smooth. Using a spoon, drop about a teaspoon {more or less} of chocolate in a prepared liner. Using the back of the spoon, push the chocolate up onto the sides to create the shell. Repeat with all liner cups, then place in the freezer for at least 15 minutes {fyi, you will not use all the chocolate for this}. While the chocolate shells harden, create the filling. In a medium bowl, combine the shredded coconut and corn syrup until evenly mixed. Add in the heavy cream and vanilla, and mix until well incorporated and creamy. When the shells are ready, spoon filling into each cup, filling close to the top. I recommend filling each cup partially before adding more, to make sure there is enough for all of them. After all the cups are filled and the coconut mixture has been used up, replace the cups into the freezer for another fifteen minutes. Make sure your chocolate is still smooth and liquid, reheating on the double boiler if necessary. Remove your cups from the freezer, and top each one with a spoonful of chocolate, using the back of the spoon to smooth it over. Add more as needed to fill each to the top! Place a whole almond on top of each cup, and place your finished cups in the fridge or freezer. Let chill completely before serving, and enjoy!