This recipe is so good! Use light or dark chocolate. Use a 13×9 inch pan for a thicker recipe. Use half the recipe for a smaller group. It is simply easy. (Call it Almond Joy or Mounds, either way it is good).
Sometimes being sweet and flaky is just the ticket! These yummy bars may be sans almonds, but they’re FULL of delicious flavor
Like the original Almond Joy candy bars, our recipe has sweet coconut, toasted almonds, and a silky chocolate candy coating. The end result tastes just like the ones you buy at the store, but you’ll be making more than one bar, are going to save money, and can customize the recipe to perfectly suit your taste.
The steps to make these sweet treats are pretty easy, so even if this is your first attempt at making candy bars, you’ll end up with a batch of amazing tasting almond-coconut delights. As easy as mix and melt, no special tools are required.
This easy Homemade Almond Joy Bar recipe have all the chocolate and coconut goodness of your favorite candy–no bake and ready in no time. Perfect for parties, a treat at home or for that special someone to share!
10 Tbsp unsalted butter, room temperature
3/4 c light brown sugar, packed
2 1/2 c flour
1/2 tsp fine sea salt
28 oz sweetened condensed milk
28 oz shredded coconut
1 tsp vanilla extract
5 c bittersweet chocolate baking chunks (loosely placed in cup)
How to Make Almond Joy Bars
Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray. NOTE: I use a 13×9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much.
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. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
NOTE: Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks.) Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.
NOTE: You can top with Almond Joy bites, sliced almonds or leave off. Use light or dark chocolate, your preference.
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