Go Back

Almond Joy Bars

Course: Dessert
Cuisine: American
Keyword: almond joy bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 36
Calories: 215kcal
These rich and delicious bars are sure to be popular with coconut lovers
Print Recipe


  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 14 oz sweetened condensed milk 1 can
  • 14 oz shredded coconut 1 bag
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almonds sliced
  • 8 oz bittersweet or semi-sweet chocolate


  • Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.
  • Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.

Make the crust

  • With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
  • Press crust into the bottom of the prepared pan.
  • Bake 5-6 minutes in a pre-heated oven at 350*F.

Make the coconut filling

  • In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't distrub the crust.
  • Bake for 20-25 minutes, until the coconut is a nice golden brown.
  • Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stiring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.
  • Spread the melted chocolate over the baked coconut bars.
  • Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
  • Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
  • When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.
  • Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.


Calories: 215kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 165mg | Fiber: 2g | Sugar: 16g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg