Almond Joy Bars

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.

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3.49 from 74 votes

Almond Joy Bars

Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

 

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33 Comments

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  • Reply
    Judy M. Miller
    July 24, 2017 at 7:13 pm

    These sound wonderful! I love the fact that the top is bittersweet chocolate. A wonderful contrast to the sweet filling!

    • Reply
      Sue
      July 25, 2017 at 7:27 am

      I’m a dark chocolate girl all the way, and if I can use bittersweet, even better ~ hope you give these a try Judy!

  • Reply
    Kim
    May 1, 2016 at 11:57 am

    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.

    • Reply
      Sue
      May 1, 2016 at 1:23 pm

      I think that’s a great idea Kim!

  • Reply
    Tammy
    September 16, 2014 at 9:07 am

    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!!!

    • Reply
      Sue
      September 16, 2014 at 9:31 am

      You bet you could!

  • Reply
    Alta
    September 24, 2013 at 8:41 am

    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?

    • Reply
      Sue
      September 24, 2013 at 9:07 am

      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.

      • Reply
        Alta
        September 25, 2013 at 1:04 am

        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.

  • Reply
    sms
    June 7, 2013 at 1:25 pm

    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?

  • Reply
    Cathy at Wives with Knives
    July 2, 2012 at 12:40 am

    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.

  • Reply
    Lizzy
    July 1, 2012 at 11:50 pm

    Mmmmmm…I go weak in the knees for coconut desserts and this one looks AMAZING!

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