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Sandwiched between a fudgy chocolate cookie crust and a silky chocolate topping, these Almond Joy Bars taste just like the classic candy bar—only even better. With a chewy coconut center and plenty of almonds, they deliver that irresistible mix of creamy, crunchy, and chocolatey goodness in every bite.
You get the rich flavor of a brownie base, the luscious coconut filling that stays soft (never dry!), and the smooth chocolate topping that sets perfectly for that signature candy-bar snap. Best of all, they’re ready in about 30 minutes and store beautifully—perfect for gifting, parties, or when your sweet tooth strikes.
If you can’t get enough of that almond-and-coconut combo, try my Almond Joy Cookies or Almond Crescent Cookies next. And if you’re simply craving more chocolate, you’ll adore my Fudge Pie and Texas Sheet Cake, too.
Before You Begin
✨ Line the pan with foil: Leave plenty of overhang so you can lift the entire slab out of the pan before slicing.
✨ Melt the chocolate gently: Use 50% power and short bursts in the microwave, stirring often. Overheated chocolate can become thick and difficult to spread.
✨ Chill until firm, then let stand briefly: Refrigerate the bars until the chocolate topping is completely set. Before slicing, let them sit at room temperature for 10-15 minutes so the chocolate is less likely to crack.
✨ Use a warm knife for clean cuts: Dip a long knife in hot tap water, wipe it dry, and slice gently through the bars. Clean and rewarm the knife between cuts for the neatest edges.
✨ Store uncut when possible: These bars stay fresher and hold their shape better when stored as a whole slab rather than pre-cut into squares.
Ingredients
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Butter: Creates a rich, brownie-like base for the crust.
- Sweetened Condensed Milk: The secret to a soft, chewy coconut filling that holds together perfectly.
- Coconut: Sweetened flake coconut brings texture and flavor—swap for unsweetened if you prefer less sweetness.
- Chocolate Chips: Melted with shortening for a smooth, shiny topping that sets beautifully.
- Almonds: Use chopped for the filling and whole for garnish. You can leave them out for a Mounds-style bar.
Pro Tips From My Kitchen to Yours
⭐ Melting Chocolate: Use short, 30-second bursts on 50% power, stirring in between. Chocolate should never feel hot—just warm enough to melt smoothly.
⭐ Sweetness Balance: These are indulgent (just like the candy bar!). If you prefer a less-sweet dessert, use unsweetened coconut instead of sweetened flakes.
⭐ Cutting Without Cracking: My Grandma’s secret: a hot knife! Run your knife under hot water, dry it off, and slice. Reheat when you feel resistance.
⭐ No-Nut Version: Omit almonds and use dark chocolate on top for a Mounds-inspired twist. Add a bit more coconut if the filling feels too loose.
⭐ Storage Tip: Store uncut bars in an airtight container in the fridge. They’ll stay fresh and moist for several day
How To Make Almond Joy Bars
- Pour the chocolate crust on a foil-lined baking dish.
- Spoon sweetened coconut filling over the chocolate crust.
- Spread evenly with an offset spatula.
- Sprinkle the chopped almonds evenly over the filling.
- Pour the melted chocolate over the filling.
- Top the filling with whole almonds.
- Cut and serve.
Frequently Asked Questions
⭐ Can I freeze Almond Joy Bars?
Yes! Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before serving.
⭐ Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate gives a slightly more grown-up flavor and pairs beautifully with the coconut filling.
⭐ Do I need to toast the almonds first?
You don’t have to, but toasting deepens their flavor and gives a lovely crunch. Just bake them at 350°F for about 7–8 minutes until fragrant.
⭐ Why shouldn’t I cut them cold?
Cold chocolate cracks when sliced. Room temperature bars let the knife glide through cleanly.
Storing + Freezing + Make-Ahead Tips
Storing
- Keep bars (cut or uncut) in a well-sealed container in the fridge for up to 5 days.
Freezing
- Freeze whole or cut bars in layers separated by wax paper. Thaw overnight in the fridge before serving.
Make-Ahead
- These are ideal make-ahead treats! The flavor actually improves after a day in the fridge as the layers meld together.
What to Serve With Almond Joy Bars
These rich, chocolatey bars are dreamy alongside a cozy cup of coffee or a big mug of hot tea.
More Sweet Treats for Almond Lovers
- Italian Christmas Cookies
- Amaretti Cookies
- Lebkuchen Cookies (German Spice Cookies you’ll love!♥)
- Italian Wedding Cookies
- Pfeffernusse Cookies
- Almond Butter Cookies
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Almond Joy Bars
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:
- Prep the pan: Preheat the oven to 375°F (190°C). Line a 9 x 13-inch baking dish with a double thickness of aluminum foil, leaving 2-3 inches of overhang on the long sides. Spray generously with nonstick cooking spray.
- Bake: Spread the batter evenly into the prepared pan. Bake until the center is just set and the edges are beginning to pull away from the pan, about 10-15 minutes. Set aside to cool slightly while you prepare the filling.
Make The Filling:
- Mix the filling: In a large mixing bowl, stir together the sweetened condensed milk (2 cans), sweetened flaked coconut (2 bags), vanilla extract (1 teaspoon), and coconut extract (1/2 teaspoon) until well combined.
- Layer the bars: Spoon the coconut mixture evenly over the crust and spread with a small offset spatula. Sprinkle the chopped almonds (1 1/2 cups) evenly over the coconut layer and gently press them into the filling.
Make The Topping:
- Melt the chocolate: Place the chocolate chips (2 bags) and shortening (2 tablespoons) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Do not overheat.
- Finish the bars: Pour the melted chocolate over the almond-coconut layer and spread evenly. Arrange the whole almonds on top of the chocolate, spacing them evenly so each bar will have an almond garnish. Gently press them into the chocolate.
- Chill and serve: Refrigerate until the chocolate layer is firm, about 1-2 hours. Lift the bars from the pan using the foil overhang, cut into squares, and serve.
Fans Also Made:
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.
Nutrition
Can I cheat and use a brownie mix for the crust or some kind of box mix?
Hi, Roseann. That’s a great idea and a great question. I think that’ll work. Let us know how it turns out! 🙂
I made these and they are absolutely wonderful. I was wondering if you could eliminate the almonds and make them like a Mounds bar?
Hi, Rhonda! I think that’s ok. Let us know how it turns out 🙂
Can I make this exact recipe making the crust into circles then baking, putting into mini paper cups adding the filling and then topping? I think the crust is better than just putting chocolate over the filling. I will wait for your answer. Thank you
Hi Mama G! Yes, that sounds fantastic! Let us know how it turns out. Enjoy!
I made the bars and they were absolutely delicious. Using the same recipe, can I make this into balls? How long do I put in oven?
Hi. I don’t see why not!
Is it possible to omit the cocoa and make like a shortbread crust instead
Hi, Wendy. I haven’t tried that. You can make almond joy cookies and almond shortbread cookies.
Thanks for giving valuable content
You’re welcome, Manish! 😀
Just curious. I see recipe calls for unsalted butter, but then 1/2 tsp salt is added to mixture. Why not just use salted butter?
Thank you
Gail
Hi Gail! You can use salted butter in place of unsalted butter. It really depends on your preference. I prefer unsalted butter because I can control how much salt goes to my recipe. Hope this helps! 😀
I will be trying this and the PayDay ones as soon as possible!! Thanks.
Hi Sandy! So glad to hear you’ll give this a try! Let us know how it turns out! ?
Yummy looking recipe…but printed recipe says to leave the oven on for the filling? I think this must be an error as the filling doesn’t need baked. Came back to recheck recipe and hoping it turns out. I’ll let you know!
Thank you, Vicki! You are so right. We are updating it, thanks again! <3
So sorry to report that the recipe had problems. The filling was way too gooey – actually lost some of the coconut cream when I tried to cut the bars. Took them to our potluck and had to serve with a spoon. Everyone LOVED the flavors, just needs some tweaking to get the filling firmer. Let me know when you get the adjustments and I’ll certainly try again.
Hi Vicki. I added another tablespoon of vegetable shortening to the topping to soften it a bit. I also add some slicing info in the recipe notes. I really want this to be a huge hit for everyone who makes it, so I greatly appreciate your feedback. It’s hard for me to tweak it too much because it’s such a huge hit for my family and the potlucks I take it to. Thank you for being part of this community and let me know what you think of the little changes. <3
Can you use coconut oil instead of crisco?
Hey, Sara yes I think that would be a great idea. I think it would require less, but not exactly sure how much. Sorry about that.
Omg! I definitely want to try this!
I hope you like this! 🙂