Almond Joy Bars
User Reviews
3.7
Almond Joy Bars
Description
This recipe starts with a crumbly crust made by blending butter, brown sugar, and a mix of all-purpose and coconut flour. It is partially baked to set a foundation that holds the topping and chocolate well. The coconut topping incorporates sweetened condensed milk, which binds the sweetened shredded coconut, creating a dense and chewy texture enhanced by whole almonds pressed lightly on top before baking further.
After baking, the bars are topped with a mixture of melted bittersweet chocolate and shortening, poured while warm to form an even, slightly firm chocolate layer that complements the sweet coconut and buttery base. Once cooled, the bars slice cleanly into portions with distinct layers.
Using foil to line the baking dish not only facilitates removal but also simplifies cleaning. The recipe allows substituting coconut flour in the crust with regular flour if preferred, providing flexibility to the baker.
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 sweetened condensed milk can
- 14 oz (2 bags) sweetened coconut
- 1 tsp vanilla extract
- almonds whole
- 12 oz bittersweet baking chocolate roughly chopped, squares
- 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.
User Reviews
Overall Rating
3.7
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