almond joy bars (with or without almonds)

Name: Almond Joy Bars
Prep time: 20 min
Cook time: 40 min
Yield: 36
Cuisine: American
Ingredients: 10 tablespoon(s) unsalted butter, room temperature; 3/4 cup(s) light brown sugar, packed; 2 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) fine sea salt; 28 ounce(s) sweetened condensed milk; 28 ounce(s) shredded coconut; 1 teaspoon(s) vanilla extract; 5 cup(s) bittersweet chocolate baking chunks (loosely placed in cup); almonds, optional

(80 RATINGS)

17.34K Pinches 20 Photos

Opal Jackson-Cakmak

Birmingham, AL

Updated on Jun 23, 2023

This recipe is so good! Use light or dark chocolate. Use a 13x9-inch pan for a thicker recipe. Use half the recipe for a smaller group. It is simply easy. Call it Almond Joy or Mounds... either way, it is good.

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A platter of Almond Joy Bars (with or without nuts).

Blue Ribbon Recipe

These yummy bars may be sans almonds, but they're full of delicious flavor. A creamy coconut filling is sandwiched between a cookie crust and a decadent chocolate layer. They're gooey, creamy, and rich. This a great homemade candy recipe for an after-school treat for kids or to enjoy for Halloween. These Almond Joy bars should probably be called a Mounds bar since the nuts are optional. But we topped these with an almond and loved the bit of crunch.

— The Test Kitchen

prep time 20 Min

cook time 40 Min

method Bake

yield 36 serving(s)

Ingredients

10 tablespoons unsalted butter, room temperature
3/4 cup light brown sugar, packed
2 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
28 ounces sweetened condensed milk
28 ounces shredded coconut
1 teaspoon vanilla extract
5 cups bittersweet chocolate baking chunks (loosely placed in cup)
almonds, optional

How To Make almond joy bars (with or without almonds)

Test Kitchen Tips

When preparing the pan, we used parchment paper (instead of foil) and sprayed it with non-stick spray.

Step 1

Preheat oven to 350° F. In a small bowl, cream butter and brown sugar until combined.

Step 2

Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs.
Step 3

Line a sheet pan with aluminum foil and coat with canola or vegetable spray. NOTE: I use a 13x9 inch pan because I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much. Transfer the mixture to the prepared pan and evenly press the batter into an even layer.
Step 4

Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
Step 5

In a large bowl, combine the condensed milk, coconut, and vanilla.
Step 6

Spread over the crust.
Step 7

Bake for another 20-25 minutes until it begins to brown.
Step 8

Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. NOTE: Use chunks, not chips (70% Cacao Bittersweet Chocolate Baking Chunks). Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking and cooking.
Step 9

Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares. NOTE: You can top with Almond Joy bites, sliced almonds or leave off. Use light or dark chocolate, your preference.
https://youtu.be/G3iW8wwLDDM?si=tbb0c1hu6FFurMxB
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