Almond Joy Bar Recipe 

You probably already have everything you need to make these, so do it right away. That's not just because I want someone to join me in my gluttony. But I'd feel better if I wasn't the only one who ate a lot of these this weekend.

– 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 almond – 12 oz bittersweet baking chocolate squares, roughly chopped – 1 Tbsp shortening, Crisco



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Heat the oven to 350F. Spray cooking spray on a 9x12 baking dish and line it with foil that hangs over the edges. This will make it easy to take off the foil and cut the food.

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To make the crust, use your fingers to mix the flours, sugar, and butter together in a bowl until the butter is fully mixed in and the mixture is crumbly. For a few minutes, mix it well so there is no more loose flour.

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The back of a measuring cup can be used to press the crust hard and evenly into the pan's bottom. Do this for 5 minutes.

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Mix the coconut, sweetened condensed milk, and vanilla in a bowl. Put the mixture on top of the crust and spread it out slowly so as not to damage the crust too much.

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Put some nuts on top of the coconut and lightly press them down. Bake for 20 minutes.

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In a glass measuring cup, mix the butter and chocolate. Put it in the microwave for 30 seconds at a time and stir it every 30 seconds until it's just melted. Mix until it's smooth. Do not heat too much.

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Quickly pour the chocolate over the coconut and spread it out evenly. Put it in the fridge for two hours or until it gets firm. Make squares out of it.

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