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 desserts, almond joy recipes, coconut bar recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings 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:

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

US Customary - Metric

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.

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