Almond Joy Bars
I love Almond Joy candy bars. If you put one in front of me, I would undoubtedly eat it. My sons know that if they get any for Halloween, that they should give them to me. I’m completely nuts for coconut, especially when it’s topped with a big, toasted almond and it’s covered in chocolate! As I ate one this past Halloween, it occurred to me that I should make a dessert that’s a play off of the candy version. I thought how original I was, and I was so proud of myself. The next day, I Googled Almond Joy bars and Almond Joy Macaroons to see if I really was that original. Turns out I wasn’t. At least fifty people had been that original before me. Obviously, my idea was a good one if that many people thought of it, too. Fair enough. Armed with my good idea, these Almond Joy Bars were born. 😆
I wanted to do a play on Almond Joy candy bars so many different ways, but I settled on this version, which is similar to one of my all-time favorite desserts, the Seven Layer Bar. I was inspired by the Almond Joy Bars on the website Glorious Treats. I took it a different direction with a chocolate shortbread crust, then did things Seven Layer style and mixed the coconut with the sweetened condensed milk, spread it over the shortbread, then topped it with chocolate chips and chopped almonds. It only took me about 10 minutes from the time I decided to make them until the time I got them in the oven. Just note that the crust needs about 5 minutes of baking time before adding the coconut, chocolate chips, and almonds. Here they are before baking:
And here they are after…..
Golden brown, toasty, and oh so decadent. A little of these Almond Joy Bars goes a long way. They really hit the spot! If you’re an Almond Joy fan, you’ve got to try these. Be warned, this won’t be my last Almond Joy creation by any means. There are just too many different ways for me experience one of my favorite candies!
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon sea salt
- (1) 14 ounce bag sweetened flaked coconut
- (1) 14 ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips, regular or mini
- ⅔ cup coarsely chopped almonds
- Preheat the oven to 350 degrees. Grease a 13x9" baking dish with cooking spray. Place a sheet of parchment paper in the pan, pressing it into the bottom and up the sides. Grease the parchment with cooking spray as well. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the flour, cocoa powder, espresso powder, and salt, and beat at medium low speed just until incorporated. The dough will seem dry. Pour the dough into the prepared baking dish and press it down evenly over the bottom with your fingers. Bake for 5 minutes and cool on a wire rack.
- In a medium bowl, combine the coconut and sweetened condensed milk with a spoon until well combined. Gently spread the coconut mixture evenly over the crust. Top the coconut mixture with the chocolate chips, then the chopped almonds. Press down over the entire surface area with a fork. Bake for 30 minutes, or until nice and golden brown. Cool on a wire rack until the chocolate has set.
- Once the bars have cooled, remove them from the baking dish by pulling up on the parchment paper. Place the bars on a cutting board and cut with a sharp knife, wiping the knife down with a wet paper towel after each slice. Enjoy!
Inspired by Glorious Treats Almond Joy Bar recipe.