Thursday, June 12, 2014

almond joy popsicles

Seriously? Seriously. SERIOUSLY!

My original intent was Mounds popsicles, since that is my favorite candy. But no dark chocolate in the house, and I just couldn't wait.

I toasted some almonds and chopped them fine for most of these, sprinkling them lightly over the coconut layer. But just in case we didn't like that, I left the almonds out of some also.

This layering involves a lot of time, because you have to freeze each layer at least partially so that you can pour on the next. I was a bit impatient, so the lines between are kind of muddled. My mom suggested that maybe mixing the chocolate and coconut mixtures together would give the same flavor but much quicker. I will be trying that, and am thinking that maybe partially coating the frozen popsicles in a light dusting of fine-chopped almonds would be a great way to incorporate that ingredient, and would look cool too. We'll try that next time, because there WILL be a next time!  I really like these.  They taste just like an Almond Joy candy bar.

Almond Joy Popsicles

Chocolate Layer
3/4 cup sugar
3 tablespoons flour
3 tablespoons cocoa powder
4 cups milk

In a saucepan, combine sugar, flour, and cocoa. Stir in milk slowly, whisking until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool.

Coconut Layer
3/4 cup sugar
3 tablespoons flour
2 14 ounce cans coconut milk
1/2 cup coconut flakes

In a saucepan, combine sugar and flour. Whisk in coconut milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool for 10 minutes. Stir in coconut flakes, and cool completely.

Additional ingredient for popsicles: toasted almonds, chopped fine.

Using a funnel, pour a couple of tablespoons of chocolate mixture into popsicle molds; freeze for 30 minutes. Using a separate funnel, pour a couple tablespoons of coconut mixture over the chocolate layer; freeze for 15 minutes, then sprinkle chopped almonds over this layer. Freezer for 15 more minutes. Repeat layers until popsicle molds are 1/2 inch from top. NOTE! When first 2 layers are set, after pouring 3rd layer (2nd chocolate layer), top with mold lid and insert popsicle sticks. You will have to carefully remove the lid after this layer freezes.  Continue adding layers around the popsicle sticks, being careful not to move them.

When layers are complete, freeze overnight. To remove, fill a large bowl or your sink with hot water, and immerse the popsicle molds in the water up to the top edge, being careful not to let water go over the top and get in with the popsicles.  Place on a tray and immediately freeze again for an hour. Remove from tray and place in freezer bags for storage.


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