Almond Joy Bars bring the iconic sweet chewy coconut center of the candy bar to a chocolate cookie base and top it all off with almonds and more chocolate!
Almond Joy Bars take the delicious coconut filling from the popular candy bar, put it on a chocolate crust, and cover it in more chocolate. Doesn’t that sound like a little bite of Heaven!! Did you catch the double layers of chocolate?
They are, of course, decadently sweet, chocolatey, and oh-so-good! This is one of my favorite Almond Joy recipes. They are so quick and easy to make! If you love chewy coconut filling wrapped in chocolate, then this is the recipe for you!
Of course, Almond Joy dessert recipes are just one way to enjoy coconutty goodness! Looking for more coconut recipes to peruse? My Coconut Sheet Cake is sweet, packed with moist coconut, and feeds a crowd, and my Coconut Cream Pie Bars marry creamy pie filling on a nice thick crust to create coconut heaven in a handheld snack! Of course, I can’t talk about coconut treats without mentioning 7 Layer Bars! These one pan wonders pack big flavor in a sweet, buttery, crunchy treat!
How to Make Almond Joy Bars?
Making Almond Joy Bars is very straight forward. You start by combining melted butter with sugar and salt before whisking in the eggs, cocoa, and flour. Pour this in a baking dish and bake. While the crust is cooling, combine all the ingredients for the filling.
Spread this over the slightly cooled crust and distribute the almonds equally across the filling. Melt the chocolate chips and shortening together. Add the chocolate as a layer on top, and put it all in the fridge to set up for a couple of hours. Cut into bars and serve.
I love making these as bars as opposed to individual candies or something like an Almond Joy balls recipe. No dipping individual candies like the Almond Joy Bars 4 ingredients versions! Just spread them in the pan and cut them after they set! Easy-peasy!
Making The Crust:
1. Make the batter for the crust. Bake. Let it cool.
Making The Filling:
2. Mix the filling ingredients. Spoon mixture onto crust.
3. Then spread it evenly.
4. Gently press chopped almonds on top of the coconut filling.
Making The Topping And Garnish:
5. Top with chocolate!
6. Garnish with whole almonds.
How Are These Different From Almond Joy Cookies?
Almond Joy Cookies are a delicious variation on the candy bar theme with all the typical Almond Joy ingredients. Instead of having layers, you mix all the ingredients together in a cookie dough, top with an almond, and bake. Then you drizzle yummy chocolate over the top. They are super moist and yummy, and they look lovely to boot!
Can You Make This Almond Cookie Recipe Ahead Of Time?
This Almond Cookie Recipe is a great make ahead treat. I think they’re best if you’re able to let them sit for a day, so the filling ingredients get a chance to bond. I like to store them as a whole sheet and cut just before serving to keep them as moist as possible.
If you’re storing them already cut, make sure the container seals well! Moisture one of the main reasons I don’t make recipes for homemade Almond Joy without condensed milk. The sweetened condensed milk gets you the candy bar filling that you are looking for in Almond Joy Bars!
More Almond Cookies To Love
Chinese Almond Cookies
Chinese Almond Cookies are traditionally exchanged around New Years, but I love them any time of year! Sweet and delicately flavored, these moist cookies are an iconic food across much of Asia.
Almond Crescent Cookies
Almond Crescent Cookies have a similar taste and texture to other almond cookies, but they’re made in the shape of a crescent moon. They’re so pretty dipped in chocolate and sprinkled with chopped almonds!
Recipe Notes for Almond Joy Bars Recipe
How To Freeze: Freezing this Almond Joy Bars Recipe is a great way to keep this delicious sweet on hand. One way to freeze them is cut or uncut in the pan. Once the chocolate and filling are set, wrap the entire pan with a couple of layers of cling wrap. Add an aluminum foil layer for extra protection. Just remember, they’ll need to come to room temperature before you can cut them.
You can also freeze them as individual squares. For the longest freezer life, you should individually wrap the square and then put them in a freezer bag. If you only need less than a month storage, you can probably get away with only using a freezer bag!
Butter: When you’re melting the butter for the crust, make sure you get it just hot enough to melt. If it’s too hot, you’ll get scrambled eggs! It shouldn’t be too hot to touch as a rule of thumb. Go low and slow in the microwave!
No nuts: Sometimes you feel like a nut- and sometimes you don’t! I’m probably showing my age by throwing that one out there! According to the candy’s history, Mounds came first around 1920, and the almonds were added after WWII. So if you want to go retro, these can easily be turned into a Mounds Bar recipe by leaving out the almonds and using dark chocolate on top!
Chocolate: Remember, when you’re melting chocolate, you don’t want it to get overly hot. We use a little bit of shortening to emulsify the chocolate so we don’t have to fuss with tempering it. To melt in the microwave, use short bursts on low power and stir in between until all the chips are melted. Feel free to use different types of chocolate for a twist. This recipe is great with a dark or milk chocolate!
Slicing: Let the bars sit out on the counter for 15-20 before cutting. To slice, try my Grandmas trick and dip a knife in a glass of warm water, wipe dry with a paper towel, and slice the thick chocolate topping more cleanly. Even if the chocolate cracks a bit, no one will even notice!
Almond Joy Bars Recipe
Almond Joy Bars Recipe brings that iconic candy bar into an easy to make treat in your own kitchen! I do hope you love them as much as I do. I can’t wait to hear all about your experiences and unique takes on this yummy tray bake!
SAVE THIS ALMOND JOY BARS
TO YOUR DESSERT BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Almond Joy Bars
- 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
- 2 (12 Ounce) Bags Semi Sweet Chocolate Chips
- 2 Tablespoon Vegetable Shortening (Like Crisco)
- About 20 Whole Almonds
Make The Crust:
- Preheat oven to 375 degrees. 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 butter in a large microwave-safe bowl; melt in the microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
- Bake just until sides begin to pull away from edges of the pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping.
Make The Filling:
- In a large mixing bowl, combine all the filling ingredients and mix well.
- Spoon mixture onto crust and spread evenly with a small offset spatula. Sprinkle the chopped almonds evenly over the filling and gently press using a spatula.
- In a small microwave-safe bowl, add both bags of chocolate chips and shortening. Cook in the microwave in 30-second intervals, stirring in between until it is just melted. Stir until smooth. Don't over heat.
Make The Topping:
- Pour melted chocolate over filling. Evenly space the whole almonds 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.
More Dessert Bars To Try!