Almond and Goat Cheese Candy Bars Recipe (2024)

By Melissa Clark

Almond and Goat Cheese Candy Bars Recipe (1)

Total Time
30 minutes, plus chilling
Rating
4(684)
Notes
Read community notes

In today’s locavore, organic-minded, food-crazed culture, we get so wrapped up in the idea of seasonal fruits and vegetables that it can be easy to forget another important, deep vein of seasonal foodstuff opportunities.

That is, candy. Because I wasn’t trying to make child-friendly crowd pleasers here, I had the freedom to pull out ingredients that would not normally appear in a candy bowl. And because these candy bars are savory-sweet, as opposed to cloying sweet, I can eat more of them before my teeth start to ache.

It’s important to use a mild, soft goat cheese here. You want a slight tang but not an overwhelming barnyard flavor. And if you really dislike the funkiness of goat cheese, you can use cream cheese instead. The candy will be sweeter and not as complex tasting, but the recipe will still work.

Featured in: Neighbors Won’t Give Candy Like This

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Ingredients

Yield:18 bars

  • 5tablespoons plus 1 teaspoon unsalted butter, softened
  • 25grams sliced almonds (about ⅓ cup)
  • ¼teaspoon kosher salt, more as needed
  • ¾cup smooth almond butter
  • 2tablespoons softened goat cheese
  • 55grams almond flour (about ½ cup)
  • 195grams confectioner’s sugar (about 1½ cups)
  • 4ounces bittersweet (72 percent) chocolate, coarsely chopped

Ingredient Substitution Guide

Nutritional analysis per serving (18 servings)

195 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 4 grams protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Almond and Goat Cheese Candy Bars Recipe (2)

Preparation

  1. Step

    1

    Line an 8-inch square baking pan with parchment paper.

  2. Step

    2

    Melt 1 teaspoon butter in a small skillet over medium heat. Add almonds and a pinch of salt. Cook, stirring occasionally, until almonds are golden, about 5 minutes. Pour into a bowl.

  3. Step

    3

    In an electric mixer, beat together almond butter and goat cheese. Beat in almond flour. Stop mixer and scrape down sides. Beat in sugar, ¼ teaspoon salt and 5 tablespoons butter until combined. Scrape down sides and beat once more to combine. Spread into pan.

  4. Step

    4

    Bring a pot of water to a simmer. Place chocolate in a heatproof bowl. Place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. Scrape chocolate into the pan over the almond butter mixture and spread evenly. Scatter almonds over chocolate. Let cool to room temperature. Cover with foil and chill until firm. Cut into 18 bars.

Ratings

4

out of 5

684

user ratings

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Private Notes

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Cooking Notes

Anne R

Thanks to those who posted before me, I was aware of the crumbling crust issue. I used the food processor to make the base. It looked so crumbly in the work bowl, I was reminded of making pie crust. So, I sprinkled about a tablespoon of water and whirled it in the processor a bit more. It "balled" just like dough. I pressed it in the pan and for good measure baked it about 12 minutes at 250. I had no difficultly with a crumbly crust when I served it.

sjk

Nice combination of flavors but soooo sweet and bottom doesn't firm up well so it breaks up when you cut. If I were to make it again, I would reduce sugar(140g) and butter(3T), increase goat cheese(4T), almond flour(80g), chocolate(6oz) and toasted almonds(50g). Maybe harden it a bit more in freezer before cutting.

Sara

Love this. Like fancy peanut butter cups. I only had whole almonds (not sliced, nor flour), but they works great - just ground some slightly in a food processor for step 2, and ground some further to make flour. Delicious.

Kat

It was challenging picking recipes because of the differing opinions posted. When you look at a cook book - you have only your mind to wonder. In any case, I followed the recipes exactly - except I did not have a square pan. It turned out delicious! No evidence of goat cheese if you were hoping for it. I let it cool to room temp after making it, refrigerated overnight and then set out. Cut into cubes 2 hours before the party. I think they are best served at room temp. These were a hit!

GC

I didn't have almond butter so I simply took some whole almonds and pasted them in a food processor for about 5 minutes. Also, I found this recipe to be too sweet so I cut the sugar down to 100g, but even then it was too sweet for my liking. I compensated by adding a total of 4 tbsp goat cheese, but would most likely cut the sugar down further for next time. I also suggest topping the chocolate off with some sea salt; it made it extra tasty. Regardless, this recipe turned out delicious.

Stephanie Todd

I have blood sugar issues, so I made this with unsweetened chocolate and the artificial sweetener, Swerve (you have to add enough to make it sweet enough for your taste- I added 5 teaspoons to the base and 1 teaspoon to the chocolate. It was delicious.

Scott

I think next time I would leave off the chocolate coating, cut it into 1x2 pieces, and dip those into melted chocolate (enrobing them) and top with the slivered almonds.

Uma

Nice combination of flavors but soooo sweet and bottom doesn't firm up well so it breaks up when you cut. If I were to make it again, I would reduce sugar(140g) and butter(3T), increase goat cheese(4T), almond flour(80g), chocolate(6oz) and toasted almonds(50g). Maybe harden it a bit more in freezer before cutting.

Gleaner

use cream cheese as suggested in the head note

Ims

Should these be stored at room temperature or constantly chilled? What if I'm gifting them?

Cindy Thimmesch

I think she means 16 bars, can’t do 18 in a square pan

Grace

Recipe works perfectly as is. I didn’t have a crumbly crust so I’m not sure what those comments were about. Did you make sure your butter and goat cheese were softened first? Thanks Melissa for another great one!

Luna L.

Perhaps I’m going to far away from the recipe, but is there a way to make this without nuts? Like the idea of goat cheese and chocolate.

Micki

Yummy!

Mikko

Scrumptious! Love that this is a gluten free sweet treat too! Contrast of the savory goat cheese with the sweet almond butter and chocolate was lovely. We used peanut butter instead of almond and it was fine. Took the advice of other reviewers and used 120grams sugar as we didn't want it too sweet. Perfect for us. Took on the texture and sweetness level of a cheesecake rather than a candy. I'd go with double the amount of nuts next time.

Rebecca T.

They taste good, but the bottom didn’t hold up. Too loose.

Chris

This was dangerously delicious and relatively easy to make.

SLF

The “crust” was too runny. It felt weird to not blind bake the crust first. What am I missing?

Beverly

Loved this and will make it again. I will add more goat cheese next time

Lisa B

I didn’t have any crumbling issues with crust - I softened the almond butter in the microwave before adding it to the food processor. That seemed to work well. Used 1 cup sugar, 3 T goat cheese and a mix of dark and semi sweet chocolate - 8oz in total. Delicious.

George Washington

Can you substitute another cheese for the goat cheese?
I'm thinking ricotta.

Any thoughts?

GC

I didn't have almond butter so I simply took some whole almonds and pasted them in a food processor for about 5 minutes. Also, I found this recipe to be too sweet so I cut the sugar down to 100g, but even then it was too sweet for my liking. I compensated by adding a total of 4 tbsp goat cheese, but would most likely cut the sugar down further for next time. I also suggest topping the chocolate off with some sea salt; it made it extra tasty. Regardless, this recipe turned out delicious.

Celiacsense

Made this with food processor instead of mixer; worked great. I eye-balled the 2Tbspn goat cheese so may have been a little heavy. Unlike with other commenters, goat cheese flavor definitely came through. Would make it again, was a hit w/guests, may try different brand of cheese.

Uma

Nice combination of flavors but soooo sweet and bottom doesn't firm up well so it breaks up when you cut. If I were to make it again, I would reduce sugar(140g) and butter(3T), increase goat cheese(4T), almond flour(80g), chocolate(6oz) and toasted almonds(50g). Maybe harden it a bit more in freezer before cutting.

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Almond and Goat Cheese Candy Bars Recipe (2024)

FAQs

What is the difference between Mounds and Almond Joy? ›

Both ALMOND JOY and MOUNDS Candy feature a sweet coconut center. ALMOND JOY Candy includes a crunchy whole almond and a chocolate candy coating. MOUNDS Candy has no nuts and a dark chocolate candy coating.

What came first, Almond Joy or Mounds? ›

Peter Paul debuted Mounds, a dark chocolate-covered coconut candy bar, in 1921 (named “Mounds” for its shape), and Almond Joy in 1946, after WWII had ended and access to rationed sugar and coconut was restored.

What happened to Almond Snickers? ›

It had roasted almonds, marshmallow-flavored nougat, and caramel in a dark chocolate coating. Unfortunately, the Snickers flavor was discontinued in 2017, much to many fans' dismay.

Did they stop making mounds candy bars? ›

Following its acquisition of Mounds and Almond Joy in 1988, The Hershey Company continued to manufacture Mounds and Almond Joy at the Peter Paul plant, before moving the manufacturing operation to a more modern plant in Stuarts Draft, Virginia, in 2007.

Did Almond Joy change their recipe? ›

Almonds were once the first ingredient in Almond Joy (hence, the name). Now, Corn Syrup is the first ingredient in Almond Joy and Almonds are the fourth.

What sells more, Mounds or Almond Joy? ›

Peter Paul Almond Joy

When Almond Joy was first introduced in 1946, it sold for 10 cents a bar. The candy, which includes coconut and almonds, is significantly more popular than Hershey's similar chocolate bar, Mounds, which does not appear at all in the 20 most popular chocolate brands.

What is the oldest candy bar? ›

Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.

Are Almond Joy and bounty the same? ›

Bounty is a coconut-filled, chocolate-enrobed candy bar manufactured by Mars, Incorporated, introduced in 1951 in the United Kingdom and Canada. It is a direct emulation of the Mounds bar introduced by Peter Paul in 1936, and also copies the milk chocolate enrobing of Hershey's Almond Joy, introduced in 1948.

What candy was invented in 1948? ›

1948. While its partner candy bar Mounds has been around for almost a century, Almond Joy didn't join the game until a little later. While Mounds were already becoming a classic among Americans, the demand for milk chocolate was increasing steadily, leading to the development of the Almond Joy candy bar.

Did Almond Joy used to have two almonds? ›

Back in the old days, Almond Joy and Mounds were 2 pieces. 2 almonds per piece. In the recent past, that became 1 almond per piece… Mounds hasn't changed much, whatever the size of Almond Joy is the size of Mounds.

Do they still make Mars bar with almonds? ›

An American version of the Mars bar was produced which had nougat and toasted almonds covered in milk chocolate; later, caramel was added to the recipe as well. The American version was discontinued in 2002, then revived in a slightly different form the following year under the name "Snickers Almond".

What was the old name for Snickers? ›

Snickers was introduced by Mars in 1930 and named after the Mars family's favorite horse. Initially marketed as "Marathon" in the UK and Ireland, its name was changed to Snickers in 1990 to align with the global brand, differentiating it from an unrelated US product also named Marathon.

Are Mars candy bars still made? ›

We still make MARS bars at the same factory where they were originally produced in 1932.

Why was Oh Henry candy bar discontinued? ›

In 2018, Nestlé sold the rights to its U.S. confectionery products to Ferrara Candy Company, a subsidiary of Ferrero SpA. Ferrara quietly discontinued the US version of Oh Henry! in 2019.

What candy bar is no longer made? ›

Krackle Bar - This product is only available in the Hershey Miniatures Bulk Mix. Life Savers Wild Cherry Candy - we can't believe this either... Marathon Bar - In 1981, after an 8-year run, the braided caramel 8" candy bar was retired. It remains one of the most requested discontinued candy bars of all time.

Why does Mr. Goodbar taste different? ›

The formula was modified in 1995 to add more peanuts. In 2008, Hershey replaced cocoa butter with cheaper oil substitutes. Hershey changed the description of the product and altered the packaging slightly along with the ingredients.

Is Almond Joy owned by Hershey? ›

Almond Joy is a candy bar manufactured by The Hershey Company, consisting of sweetened, shredded coconut topped with whole almonds and covered in chocolate. The company also produces Mounds bars, a similar confection without nuts, coated in dark chocolate.

Does Hershey own Butterfinger? ›

Butterfinger is a candy bar manufactured by the Ferrara Candy Company, a subsidiary of Ferrero.

Are Mounds and bounty the same? ›

Bounty is a coconut-filled, chocolate-enrobed candy bar manufactured by Mars, Incorporated, introduced in 1951 in the United Kingdom and Canada. It is a direct emulation of the Mounds bar introduced by Peter Paul in 1936, and also copies the milk chocolate enrobing of Hershey's Almond Joy, introduced in 1948.

What kind of chocolate is in a Mounds bar? ›

MOUNDS bars are made of sweet coconut and dark chocolate and ALMOND JOY bars, like their predecessor the Dreams bar, contains sweet coconut and whole almonds in a chocolate candy coating.

Is the coconut in Almond Joy real? ›

The coconut center is made with unsweetened shredded coconut, honey, and coconut oil to bind it together. With an almond on top and a chocolate coating, the candy bar is complete.

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