Almond Joy Bars
Delicious homemade Almond Joy Bars that replicate the classic candy bar flavor with a combination of coconut, almonds, and chocolate.
Ingredients
For the base layer
- 1 cup unsalted butter Melted
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened cocoa powder Sifted
- 1/2 cup all-purpose flour
For the filling
- 2 14-ounce cans sweetened condensed milk
- 2 14-ounce bags sweetened flake coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups chopped almonds
For the chocolate topping
- 2 12-ounce bags semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
- About 20 whole almonds For decoration
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 9 X 13-inch baking dish with aluminum foil and spray it with nonstick cooking spray.
- Melt the unsalted butter in a microwave-safe bowl. Whisk in the granulated sugar and salt. Add the eggs and mix well.
- Sift in the cocoa powder and all-purpose flour, stirring until smooth.
Baking the base layer
- Spread the batter evenly in the prepared pan and bake for 10 to 15 minutes. Let it cool for a few minutes.
Making the filling
- In another bowl, mix together the sweetened condensed milk, coconut, vanilla extract, and coconut extract until well combined.
- Spread the coconut mixture over the cooled base layer and press in the chopped almonds.
Preparing the chocolate topping
- Melt the chocolate chips and vegetable shortening in a microwave-safe bowl until smooth.
- Pour the melted chocolate over the filling and smooth it out. Place whole almonds on top as decoration.
Cooling and Serving
- Refrigerate the bars for 1 to 2 hours until the chocolate is firm.
- Remove from the pan using the foil edges, cut into squares, and serve.
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Notes
Store leftover bars in an airtight container in the refrigerator for up to a week or freeze for up to three months. Let thaw in the refrigerator overnight before enjoying.