Real Recipes From Real Home Cooks ®

almond joy bars (with or without almonds)

(80 ratings)
Blue Ribbon Recipe by
Opal Jackson-Cakmak
Birmingham, AL

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.

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 @kitchencrew
(80 ratings)
yield 36 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For almond joy bars (with or without almonds)

  • 10 Tbsp
    unsalted butter, room temperature
  • 3/4 c
    light brown sugar, packed
  • 2 1/2 c
    all-purpose flour
  • 1/2 tsp
    fine sea salt
  • 28 oz
    sweetened condensed milk
  • 28 oz
    shredded coconut
  • 1 tsp
    vanilla extract
  • 5 c
    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.
  • Brown sugar and butter creamed in an owl.
    Preheat oven to 350° F. In a small bowl, cream butter and brown sugar until combined.
  • Crumbly consistency after flour and salt added.
    Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs.
  • Baking pan prepared and crumbly dough pressed into pan.
    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.
  • Baked crust cooling.
    Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
  • Condensed milk, coconut, and vanilla extract in a bowl.
    In a large bowl, combine the condensed milk, coconut, and vanilla.
  • Coconut mixture spread over the crust.
    Spread over the crust.
  • Coconut mixture baked until brown.
    Bake for another 20-25 minutes until it begins to brown.
  • Melted chocolate poured over the coconut layer.
    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.
  • Layers of the Almond Joy Bars.
    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.