Almond Joy Bars

I’m pretty much tired of summer. I’m not sure I’ve ever said those words before. I usually love summer. I usually love the sunshine, swimming, gardening, long days…but this year, summer has been more about heat. Drought. More heat. My poor garden has long ago shriveled up, and even the weeds are unhappy. We haven’t mowed our lawn in six weeks, because the grass hasn’t grown at all. For the first time ever, I’m counting the days until fall arrives.

Normally, I ease up on the baking in the summertime because I don’t want the oven to heat up the house – but I’m BORED! I can only clean my house so many times, I’ve read so many books this summer that I’m starting to confuse all of the characters, and I seriously need to stop shopping online. So, time to crank up the air conditioner and get back to baking.

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?

Enjoy!

Almond Joy Bars
Yield: 36 bars
Prep Time: 20 minutes ♦ Bake Time: Approx 25 minutes

Ingredients:

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

Directions:

Preheat oven to 375 degrees (F). Spread the almonds in a thin layer on a large baking sheet, and toast them for about 5 minutes until they turn a light, golden brown. Do not over-bake. Set toasted almonds aside to cool completely before using. After the almonds come out of the oven, reduce the oven temperature to 350 degrees (F).

Meanwhile, prepare a 9×13 pan with aluminum foil, leaving 1-2 inch flaps that hang over the long edge. This will aid in removal of the cooked bars. Spray the foil with cooking spray, and set pan aside.

To make the crust, combine the butter and sugar in a food processor until smooth and completely incorporated. Add the flour and salt, and pulse until well combined. Add one cup of the toasted almonds (make sure they are cool!) and again pulse to combine. Press the crust into the bottom of the prepared 9×13 pan, and bake for 5-7 minutes at 350 degrees.

Remove from oven and prepare coconut filling. In a large bowl, combine condensed milk, coconut and vanilla. Stir to combine, and spread the mixture on to the crust, taking care not to tear or disrupt the par-baked crust. Bake for 20-25 minutes, until the coconut is golden brown.While the coconut is baking, melt the chocolate in a glass bowl over a double-boiler or in the microwave. I use the microwave, heating in 15 second increments and stirring between each heating. Do not try to melt them completely in the microwave, remove them when they are partially melted (usually after 30-45 seconds) and stir until the heat of the chocolate melts the rest of the chips.

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.

Enjoy!

Comments

Elizabeth King says

at

I can’t wait for fall to come around, so I can start baking more. It just get’s too hot in my kitchen! Oh I’m so going to try these out, looks too good not too!

Jenny @ BAKE says

at

wow these look delicious! and like they brought every little bit of the joy you mentioned in their title! and if you’re really that bored you can hop on a plane and come over and clean my flat 😉

Maria says

at

I’m pinning these to make later for my mom who loves Almond Joy’s the best. Thanks for the recipe!

Jessica@AKitchenAddiction says

at

I love chocolate and coconut! These would be dangerous for me!

Anonymous says

at

Almond Joy with DARK CHOCOLATE is the thrill for me! I don’t understand why Hersheys and Peter Paul Candies have never offered Almondy Joy with the Dark Chocolate Coating?

Reader Interactions

Comments

Leave a Reply to Elizabeth King Cancel reply