ADVERTISEMENT
WHAT I LOVE ABOUT ALMOND JOY BARS RECIPE
The list of my favorite things with this almond joy cookie bars recipe was tough to condense, but here are my top four reasons that I love this recipe!
- The ooey-gooey coconut filling
- Double layers of chocolate
- The cookie crust makes it easy to hold
- They’re crazy simple to make
ALMOND JOY BARS INGREDIENTS + NOTES
- Melting Chocolate: Go low and slow in the microwave when you’re melting the chocolate for the topping. It should never get too hot to touch. Use short bursts on 50% power and stir in between until melted.
- No nuts: Sometimes you feel like a nut, and sometimes you don’t! These are super easy to make into a mounds bar, which was actually invented before Almond Joy. Use dark chocolate for the top and omit the almonds. You might need to increase the amount of coconut to absorb the milk and help the filling set properly.
- Sweetness Level: This almond joy bars recipe is very sweet like the candy bar, but if it’s too much for your taste, try using unsweetened coconut instead. Don’t omit the sweetened condensed milk. It’s the key to getting the right consistency in the filling!
- Most Importantly Cutting!!: Cutting these bars without squishing them can be a little bit of a challenge. Start with bars that are at room temperature, not cold from the fridge. I suggest doing what my Grandma always did when cutting something with a hard chocolate top. Run a sharp knife under hot water, wipe with a paper towel, and cut with the hot knife. Reheat your knife as soon as you feel resistance when cutting.
- I prefer to store the bars uncut to prevent them from drying out. Cut or uncut, make sure they are in a well-sealed container, and store in the fridge.
ADVERTISEMENT
