Copycat Skinny Dipped Almonds

Copycat Skinny Dipped Almonds – made with just 5 ingredients! This easy recipe is the perfect combination of salty and sweet and makes a deliciously simple snack or treat!

I recently discovered Skinny Dipped Almonds, and let’s just say I instantly fell in love. They’re a delicious alternative to traditional chocolate covered almonds – with a peanut butter twist – and they’re insanely addictive!

The only problem? They’re also insanely expensive. Which is why I had no choice but to create my own recipe! These Copycat Skinny Dipped Almonds are an easy to make, less expensive version of the original, made with creamy peanut butter, milk chocolate, and PB2.

They’re just as addictive as the real thing… at a fraction of the price. And best of all, you can adjust the flavors to suit your tastes!

This recipe can easily be made sweeter with more powdered sugar, more peanut buttery with extra PB2, or more salty by adding a sprinkle of sea salt at the end. You can also switch up the flavors by using dark chocolate, white chocolate, or any of your favorite nuts in place of almonds!

what you’ll need for this recipe

Almonds – This recipe starts with 2 cups roasted, salted almonds. I’ve made it with lightly salted almonds, as well, and definitely prefer the full salt version.

Chocolate – 1 cup milk chocolate melting wafers are used to coat the almonds. Use any type of meltable chocolate, including Candiquik, candy coating, or candy melts. You can also substitute dark chocolate or white chocolate.

Peanut butter – 1/4 cup creamy peanut butter combines with the chocolate to form the coating.

PB2 – 1/4 cup PB2, or powdered peanut butter, adds extra protein and peanut butter flavor to the almonds.

Powdered sugar – 1 Tablespoon powdered sugar adds the perfect amount of sweetness and extra powdery coating.

Sea salt – A sprinkle of sea salt is an optional finishing touch. Use according to taste.

how to make skinny dipped almonds

Combine the chocolate & peanut butter. In a small saucepan, combine the chocolate wafers and peanut butter. Heat on low, stirring regularly, until completely melted.

Add the almonds. Stir in the almonds until evenly coated.

Let the almonds dry. Using a slotted spoon or small fine mesh strainer, transfer the almonds to a baking sheet lined with parchment paper. *For best results, tap to remove as much excess chocolate as possible. Let sit until completely dry.

Add the coating. Transfer to a large ziploc bag, breaking apart any almonds that have stuck together. Sprinkle with PB2, then seal the bag and shake well to coat. Open the bag, sprinkle with powdered sugar, and shake again to coat.

Top with salt as desired. Sprinkle with sea salt as desired.

storage tips

Coated almonds can be stored in an airtight container at room temperature for up to 1 month.