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A slice of Almond Joy Bars, close up
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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!
Course Dessert
Cuisine American
Keyword Almond Joy Bars, Almond Joy Bars recipe, how do I make Almond Joy Bars, how to make Almond Joy Bars
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Servings
Calories 313kcal
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:

    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 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 the 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 overheat.

    Make The Topping:

    • Pour melted chocolate over the 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.  

    Nutrition

    Serving: 1/24 of the recipe | Calories: 313kcal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 116mg | Potassium: 99mg | Fiber: 2g | Sugar: 32g | Vitamin A: 260IU | Calcium: 7mg | Iron: 0.5mg