Daily Archives: September 26, 2012

Almond Joy Bars

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I’ve made a lot of coconut and “Almond Joy-inspired” goodies around here, haven’t I? I wasn’t even always a big Almond Joy fan.

My parents have truly turned me into a monster. Their obsession with Almond Joys has turned into my obsession with making (and eating) Almond Joy-inspired treats. So here you go, another Almond Joy piece of goodness.

Being that these are bars, they are super easy to make and fairly impressive looking. So feel free to serve them to all your fine and distinguished guests because we all know that absolutely no one can turn down a chocolate covered treat!

Almond Joy Bars

(Adapted from Glorious Treats)

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar

pinch of salt

1 1/2 cups all-purpose flour

1-14 oz. can sweetened condensed milk

5 1/4 cups (14 oz.) shredded coconut, I used about half sweetened and about half unsweetened coconut

1 1/2 teaspoons vanilla extract

1 1/2 cups almonds, sliced or chopped

8 oz. chocolate

  1. Preheat the oven to 375 degrees F. Spread the almonds in a thin layer on a baking sheet and toast for about 5 minutes. Watch carefully to avoid burning, they should be a light golden brown. Lower the oven temperature to 350 degrees F.
  2. Line a 13×9 inch baking pan with foil and spray with a light layer of cooking spray. Using a mixer, cream the butter and sugar. Mix in flour and salt until incorporated. Add in about 1 cup of toasted almonds and mix together. Press crust mixture into the bottom of the prepared pan and bake 5-6 minutes in 350 degree F preheated oven.
  3. Meanwhile, mix the sweetened condensed milk, coconut and vanilla in a large bowl until thoroughly combined. Once crust is done baking, spread coconut mixture over crust. Bake for an additional 20 minutes, or until the coconut is golden.
  4. Melt the chocolate and spread over baked coconut bars. Sprinkle the remaining 1/2 cup toasted almonds over chocolate and lightly press into chocolate. Place bars in the refrigerator for about 1 1/2 hours, or until chocolate has hardened, before cutting into individual bars. Store bars in an airtight container, with a layer of plastic wrap between layers of bars, in the refrigerator. Enjoy!

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