Wednesday, May 9, 2012

Almond Joy Bars (with or without the almonds)

If you like Almond Joys then you will LOVE these Almond Joy Bars! They can also be made without the almonds and you could call them Coconut Mounds Bars?? Whatever you call them they are pretty dang good!! Oh yeah, it makes ALOT so you can either share with your friends & neighbors (they'll love you for it) or cut the recipe in half. 
 10 tbsp softened butter
3/4 cup brown sugar
2 cups flour
1/2 tsp salt
28 oz. sweetened condensed milk
28 oz. shredded coconut
1 tsp vanilla
4 1/2 cups dark chocolate chunks (you your favorite chocolate here)
1/3 cup whole almonds (optional)
Preheat oven to 350° F . Line a sheet pan (10x15) with aluminum foil and coat with canola or vegetable spray. *Note-use a smaller pan if cutting recipe in half. 
 In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. If using almonds place them evenly over the top of melted chocolate. Allow to cool then refrigerate until hardened, about 1 hour. Cut in little squares. ~Recipe adapted from Just a Pinch


  1. How much flour? And are there really 2 3/4 c. brown sugar? Thanks.

  2. Pam, oh my goodness. So sorry, I just posted this yesterday and it looks like I accidentally typed brown sugar twice. I'm so glad you caught that...thank you! It is 2 cups flour and just 3/4 cup brown sugar. :)