These were a hit. A big, big hit. My husband called them “one of his favorite desserts I’ve ever made,” and my daughters were begging for more. I actually packed them all up and sent to work with my husband to get them out of our house! Ok, I saved a couple for us, and they are taunting me right now, as I write this.
They don’t taste exactly like an Almond Joy candy bar, but they definitely do the name justice. The crust was soft and buttery. The coconut filling was creamy and sweet, and the dark chocolate is like the cherry on top. These are fab. Oh, geez. Can you hear them? They’re seriously calling my name.
Really, these go together pretty quickly – they do have have to chill for an hour before you can serve them, but otherwise you’ll have them done in about 45 minutes. I’m telling you folks, be a hero and make these. ‘Cause I’m certainly not sharing mine!
I’m already dreaming up new versions of candy-bar desserts! Do you love Almond Joy candy bars? Or do you have another favorite?
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 and 1/2 cups flour
- 1-14 oz can sweetened condensed milk
- 1-14 oz bag sweetened, shredded coconut
- 1 teaspoon vanilla extract
- 1 and 1/2 cups sliced almonds
- 12 oz bittersweet or semi-sweet chocolate
Spread the melted chocolate over the baked coconut bars, and sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
Put coconut bars in the refrigerator for about an hour, until chocolate has hardened. When chilled, use the foil to remove the whole dessert from the pan. Slice with a large, sharp knife dipped in warm water between slices.
When chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars. Serve warm or cold, but store remaining bars for up to three days in refrigerator in an airtight container.