I know there are many of you out there who adore coconut as much as I do. These Coconut Cream Cupcakes along with this Easy Coconut Cream Pie and this fantastic Coconut Ice Cream (Almond Joy Sunday) are a few of my very favorite desserts of all time. If there is coconut in something I am bound to fall head over heels in love with it, I’m afraid. I wish I could say the same thing for carrots or broccoli. I really do. However those two definitely have an important time and place. See my favorite way to cook them, here and here. (Yes, I did just give a shout out to vegetables in a post dedicated to coconut and chocolate. 🙂 I am an equal opportunity writer, I suppose you could say!)
These Almond Joy Bars are a delight, my friends. A buttery shortbread/almond crust is covered in a sweet coconut filling and topped with milk chocolate and toasted almonds. They are a nice sturdy bar and would be fabulous to take along to any of your summer gatherings. (Or in winters, spring or fall as well). 🙂
Hope some of you get a chance to try them!
Let me show you how to make it happen!
1. Preheat your oven to 375 degrees.
2. Place 1 1/2 C sliced almonds on a large cookie sheet. Allow them to toast in the oven for 4-5 minutes or until slightly golden. Keep an eye on them. Some ovens cook more quickly than others and the cooking time here may be less in your oven. When they are nice and golden brown allow them cool on the counter.
3. In a large mixing bowl or your stand mixer place 1/2 C softened butter, 1/2 C brown sugar. Beat until well combined.
4. Add 1 1/2 C flour and 3/4 tsp salt. Mix just until combined. The mixture should still be a little bit clumpy.
5. Add 1 C of the toasted almonds to the mixture and mix just until combined.
6. Line a 9×13 pan with foil and spray it with cooking spray. Press the crumbly mixture into the pan and bake for 5 minutes.
7. Pour 1 (14 ounce) package of sweetened coconut flakes into a medium sized bowl. Pour 1 (14 ounce) can of sweetened condensed milk over the top. Stir them well to combine.
8. Carefully spoon the coconut filling over the warm crust.
9. Place the pan back in the oven and bake for an additional 20-25 minutes, or until the coconut is toasted and golden.
10. In a glass measuring cup place 2 C milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval, until the chocolate is melted and smooth.
11. Pour the melted chocolate over the top of the bars and spread it about evenly with a knife.
12. Sprinkle the remaining toasted almonds over the top.
13. Allow the pan to cool, then pop it in the fridge for about an hour to allow the chocolate to set.
14. When you are ready to serve, grab hold of the foil and remove the dessert from the pan. Use a sharp knife to cut them into bars.
Serve and enjoy!
Here’s the handy printable…
Recipe adapted from Glorious Treats