Almond Joy Bars by Jamie

By srumbel

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).
from jamiecooksitup.net

Ingredients

• 1 1/2 C sliced almonds
• 1/2 C butter
• 1/2 C brown sugar
• 1 1/2 C flour
• 3/4 tsp salt
• 1 (14 ounce) bag of sweetened coconut
• 1 (14 ounce) can of sweetened condensed milk
• 1 tsp vanilla
• 2 C milk chocolate chips

Preparation

Step 1

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 9x13 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 and add 1 tsp vanilla. 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!

Yield: 12-15 bars