Almond Joy Bars ~ These taste just like the candy bar only better. The thick bittersweet chocolate layer is insanely good and the coconut shortbread crust takes the edge off the sweetness.
You probably have all the ingredients lying around, so I would suggest making these asap. And I’m not just saying that because I want company in my gluttony. Although I would feel better if I weren’t the only one pigging out on these this weekend.
Notes: Because of the moist coconut and the crumb crust these look a bit shaggy when cut, but they are really really good! You can also use milk or semi-sweet chocolate if you want to.
Almond Joy Bars
Ingredients
- 1 stick, 8 Tbsp, unsalted butter, at room temp
- 3/4 cup all purpose flour
- 3/4 cup coconut flour, you can substitute regular flour
- 1/3 cup brown sugar, packed
- 14 oz can sweetened condensed milk
- 14 oz, (2 bags) sweetened coconut
- 1 tsp vanilla extract
- whole almonds
- 12 oz bittersweet baking chocolate squares, roughly chopped
- 1 Tbsp shortening, Crisco
Instructions
- Set oven to 350F
- Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray.
- To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left.
- Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes.
- In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much.
- Press almonds lightly onto the surface of the coconut and bake for about 20 minutes.
- Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat.
- Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
I changed the recipe by decreasing to 12 oz unsweetened coconut and using semisweet chocolate chips.
I love your recipes however I’d love them more with the measurements in oz or grams. Is it possible to add this for the overseas fans?
Thank you
Can you half this recipe using an 8×8 pan? And can you substitute something for the Crisco? I am desperate to make these but don’t have Crisco and only 1.. 14 oz bag of coconut. Thanks!
These sound wonderful! I love the fact that the top is bittersweet chocolate. A wonderful contrast to the sweet filling!
I’m a dark chocolate girl all the way, and if I can use bittersweet, even better ~ hope you give these a try Judy!
These are fantastic!
I did do a GF version with almond flour in place of the all-purpose flour, and kept the coconut flour.
Next time I plan to swap half unsweetened coconut since I prefer a less-sweet cookie.
But I know my friends and family will devour these.
I think that’s a great idea Kim!
I bet if you had everything except the almonds you could
Make them into Mounds Bars. I am gonna try. Got everything
but the almonds.
Thank you!!!
You bet you could!
Sue I am a Almond Joy lover so I will be making these for sure. Want to ask where do you find coconut flour, the health food store?
Hi Alta, I get it at Whole Foods, and you can always find it online. You can make your own by getting some unsweetened flaked coconut and grinding it in your food processor.
Thanks Sue we don’t have a Whole Foods here but I do have a food processor and I’m sure I can find some unsweetened flaked coconut. Can’t wait to try these.
Wow, these are the perfect thing to make for my mother-in-law. Do you think substituting Almond Flour for the regular flour would be ok?
I think that might be a really delicious change! Let me know how it turns out 🙂
Hi Sue – I finally made these bars and LOVE them. Just put up a post about how yummy they are. I have no will power when there is something like this in the kitchen.
Mmmmmm…I go weak in the knees for coconut desserts and this one looks AMAZING!