Almond Joy Bars

I love Almond Joy candy bars and was thrilled when I discovered how to make them as cookie bars, this almond joy bars recipe has the chewy coconut filling sandwiched between a chocolate cookie base and a chocolate top! And of course, there’s plenty of almonds! All the deliciousness of the candy bar is made at home in a convenient bar for cookies!

You’re going to love how they add crunch and nutty flavor to this recipe. This traybake is simple to make and eats like a cookie with its strong base.

Almond Joy candy bars have a winning flavor combination that has inspired many a delectable dessert like almond joy brownies, almond joy cookies, and of course, this almond joy bars recipe.

Almonds lend texture and sweetness to cookies or can be the star of the show like in our almond cookies, Chinese almond cookies, and our very old, family recipe for almond crescent cookies!

Let’s make these cookie bars!

What I Love About Almond Joy Bars Recipe

The list of my favorite things with this almond joy cookie bars recipe was tough to condense, but here are my top four reasons that I love this recipe!

• The ooey-gooey coconut filling
• Double layers of chocolate
• The cookie crust makes it easy to hold
• They’re crazy simple to make

Almond Joy Bars Recipe + Ingredient Notes

• Melting Chocolate: Go low and slow in the microwave when you’re melting the chocolate for the topping. It should never get too hot to touch. Use short bursts on 50% power and stir in between until melted.
• No nuts: Sometimes you feel like a nut, and sometimes you don’t! These are super easy to make into a mounds bar, which was actually invented before Almond Joy. Use dark chocolate for the top and omit the almonds. You might need to increase the amount of coconut to absorb the milk and help the filling set properly.
• Sweetness Level: This almond joy bars recipe is very sweet like the candy bar, but if it’s too much for your taste, try using unsweetened coconut instead. Don’t omit the sweetened condensed milk. It’s the key to getting the right consistency in the filling!
• Most Importantly Cutting!!: Cutting these bars without squishing them can be a little bit of a challenge. Start with bars that are at room temperature, not cold from the fridge. I suggest doing what my Grandma always did when cutting something with a hard chocolate top. Run a sharp knife under hot water, wipe with a paper towel, and cut with the hot knife. Reheat your knife as soon as you feel resistance when cutting.
  • I prefer to store the bars uncut to prevent them from drying out. Cut or uncut, make sure they are in a well-sealed container, and store in the fridge.

Storing + Freezing + Make-Ahead

• Can You Freeze These? This coconut almond joy bars recipe freezes beautifully. You can freeze them uncut in the pan. Wrap with several layers of cling wrap. Just remember, they’ll need to defrost before you can cut them!
  • You can also freeze individual bars by wrapping them in cling wrap before putting them in a freezer bag.
• Make-Ahead Tips: I like to allow this almond joy bars recipe to sit for at least a day before serving so the filling can come together and set up.
• How Long Can You Keep This? Almond joy bar cookies will hold in the fridge for 3-4 days. They will keep in the freezer for up to 6 months, according to food handling guidelines.

How To Make Almond Joy Bars

More Almond Dessert Recipes

• Italian Christmas Cookies
• Amaretti Cookies
• Lebkuchen Cookies (German Spice Cookes you’ll love!♥)
• Italian Wedding Cookies
• Pfeffernusse Cookies
• Almond Butter Cookies
• Almond Biscotti
• Almond Shortbread Cookies
• Vanillekipferl
• Cherry Dump Cake

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Almond Joy Bars

Sandwiched between a chocolate cookie crust and a decadent chocolate top, the coconut filling of these Almond Joy Bars is just like the classic candy!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 24 servings

Author: Kathleen

Ingredients

Topping:

Crust:

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour

Filling:

• 2 (14-ounce) cans sweetened condensed milk
• 2 (14-ounce) bags sweetened flake coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups chopped almonds

Topping:

• 2 (12-ounce) bags semi-sweet chocolate chips
• 2 tablespoons vegetable shortening (like Crisco)
• about 20 whole almonds

Instructions

Make The Crust:

• Preheat oven to 375ºF (190ºC). Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
• Place the butter (1 cup) in a large microwave-safe bowl; melt in the microwave. Add sugar (1 cup) and salt (1/2 teaspoon); whisk to combine. Whisk in eggs (2 large), then cocoa (1/2 cup), and flour (1/2 cup) until smooth. Spread batter in prepared pan.
• Bake just until sides begin to pull away from the edges of the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing the coconut topping.

Make The Filling:

• In a large mixing bowl, combine all the filling ingredients and mix well.
• Spoon the mixture onto the crust and spread evenly with a small offset spatula. Sprinkle the chopped almonds (1 1/2 cups) evenly over the filling and gently press using a spatula.
• In a small microwave-safe bowl, add both bags (2 bags) of chocolate chips and shortening (2 tablespoons). Cook in the microwave in 30-second intervals, stirring in between until it is just melted. Stir until smooth. Don't overheat.

Make The Topping:

• Pour melted chocolate over the filling. Evenly space the whole almonds (about 20) on top of the filling and gently press almonds slightly into the filling. Refrigerate until topping is firm, about 1-2 hours. Cut into small squares and serve.  

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Notes

1. Melting Chocolate: Go low and slow in the microwave when you’re melting the chocolate for the topping. It should never get too hot to touch. Use short bursts on 50% power and stir in between until melted.
2. No nuts: Sometimes you feel like a nut, and sometimes you don’t! These are super easy to make into a mounds bar, which was actually invented before Almond Joy. Use dark chocolate for the top and omit the almonds. You might need to increase the amount of coconut to absorb the milk and help the filling set properly.
3. Sweetness Level: This almond joy bars recipe is very sweet like the candy bar, but if it’s too much for your taste, try using unsweetened coconut instead. Don’t omit the sweetened condensed milk. It’s the key to getting the right consistency in the filling!
4. Most Importantly Cutting!!: Cutting these bars without squishing them can be a little bit of a challenge. Start with bars that are at room temperature, not cold from the fridge. I suggest doing what my Grandma always did when cutting something with a hard chocolate top. Run a sharp knife under hot water, wipe with a paper towel, and cut with the hot knife. Reheat your knife as soon as you feel resistance when cutting.
   • I prefer to store the bars uncut to prevent them from drying out. Cut or uncut, make sure they are in a well-sealed container, and store in the fridge.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Conclusion

If you love the chewy coconut and chocolate candy, then you’re going to love this almond joy bars recipe! It’s got all the best parts of the candy bar in a simple traybake. They’re a hit wherever I take them!

I look forward to hearing how they work for you. Please leave me a comment below!

 

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