Good morning everyone.
A couple weeks ago I made these luscious cookie bars for coffee hour at
church....well the ladies LOVED them and several wanted the recipe. I
found the recipe on Pinterest and altered it a bit. The results were
amazing, so I thought I would pass it along to all of you.
Almond Joy Bars
Adapted from a recipe compliments of Glorious Treats
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 cups flour
1-14 oz can sweetened condensed milk
1-14 oz bag sweetened, shredded coconut
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
1 bag of semi-sweet chocolate chips
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 cups flour
1-14 oz can sweetened condensed milk
1-14 oz bag sweetened, shredded coconut
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
1 bag of semi-sweet chocolate chips
Directions:
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 disturb the crust.
Bake for 20-25 minutes, until the coconut is a nice golden brown.
Remove from oven. Sprinkle with bag of chocolate chips and let sit for 5 minutes. The chips should be melted by now.
Spread the melted chocolate over the baked coconut bars.
Sprinkle the remaining 1/2 cup toasted almonds on top melted 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 small 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.
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 disturb the crust.
Bake for 20-25 minutes, until the coconut is a nice golden brown.
Remove from oven. Sprinkle with bag of chocolate chips and let sit for 5 minutes. The chips should be melted by now.
Spread the melted chocolate over the baked coconut bars.
Sprinkle the remaining 1/2 cup toasted almonds on top melted 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 small 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.
ENJOY!!!!!!
The Crow's nest
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