Almond Joy Bars

Recipe by The View From the Great Island

Almond Joy Bars ~ These taste just like the candy bar only better.  The thick bittersweet chocolate layer is insanely good and the coconut shortbread crust takes the edge off the sweetness. You probably have all the ingredients lying around, so I would suggest making these asap.  And I’m not just saying that because I want company in my gluttony.  Although I would feel better if I weren’t the only one pigging out on these this weekend. Print Almond Joy Bars 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 can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped 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 …

Ingredients

• 1 stick, 8 Tbsp, unsalted butter, at room temp
• ¾ cup all purpose flour
• ¾ cup coconut flour (you can substitute regular flour)
• ⅓ cup brown sugar (packed)
• 14 oz can sweetened condensed milk
• 14 oz, (2 bags) sweetened coconut
• 1 tsp vanilla extract
• whole almonds
• 12 oz bittersweet baking chocolate squares (roughly chopped)
• 1 tbsp shortening (Crisco)

Method

1. Set oven to 350F
2. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray.
3. 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.
4. 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.
5. 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.
6. Press almonds lightly onto the surface of the coconut and bake for about 20 minutes.
7. 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.
8. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.

View the recipe instructions at The View From the Great Island