Name: ALMOND JOY BARS RECIPE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups graham crackers (finely crushed); ½ cup butter (melted); ¼ cup sugar; 1 (14 ounce) can sweetened condensed milk; 2 cups sweetened shredded coconut; 2 cups milk chocolate chips; ½ cup almonds (chopped)

Growing up, I was never a fan of coconut – but as I have gotten older (and wiser), I seriously put it in everything! These Almond Joy bars have a delicious graham cracker crust, creamy coconut filling, and a chocolaty-almond topping. They are absolutely divine – and they are best served with a glass of ice-cold milk. 😉

If you like these Almond Joy bars, you are sure to love our Homemade big hunk candy bars. they are better than the childhood favorite treat!

ALMOND JOY BARS RECIPE

These Almond Joy bars have a delicious graham cracker crust, creamy coconut filling, and a chocolaty-almond topping. They are absolutely divine

16 people

Prep Time 15

Cook Time 30

Total Time 45

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Ingredients

▢ 2 cups graham crackers, finely crushed
▢ ½ cup butter, melted
▢ ¼ cup sugar
▢ 1 (14 ounce) can sweetened condensed milk
▢ 2 cups sweetened shredded coconut
▢ 2 cups milk chocolate chips
▢ ½ cup almonds, chopped

Instructions

Preheat oven to 350 degrees F.
Combine crushed graham crackers, melted butter, and sugar.
Press mixture into the bottom of a 9x9-inch pan. Bake for 15 minutes.
Combine the coconut and condensed milk. Spread over the baked crust, and return to the oven for 15 more minutes, or until coconut starts to brown.
Melt the chocolate chips and pour them on top.
Before the chocolate chips harden, sprinkle your almonds on top.
Let cool and serve.

Nutrition

Calories: 272 kcal · Carbohydrates: 32 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 24 mg · Sodium: 186 mg · Potassium: 183 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 244 IU · Vitamin C: 1 mg · Calcium: 95 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Cheryl at Snaps of Ginger says:

oh my... I hear these calling my name for sure. They look amazing! ~Cheryl http://snaps-of-ginger.blogspot.com/

Amanda says:

Do you think I could use Coconut Milk instead of Sweetened Condensed Milk?

Cyd says:

It needs to be thick, so only if it's the same thick consistency as sweetened condensed milk.

Kristen says:

How do you cut these so evenly? Every time I try to cut into cooled chocolate I make a complete mess!

[email protected] says:

Hi..I tried these..here are a few suggestions. I used sweetened coconut..the bars were too sweet...so there is not need for the 1/4 C sugar. It took a long time in the refrigerator to firm up the bar and the cutting was a bit difficult. Any tips? Overall a nice dessert bar. Thanks for sharing the recipe!

joy says:

I just tried making these and the coconut mixture was too runny and sticky and too sweet.. I made them over again and baked the graham cracker crust first without sugar for 30 mins. Then I mixed 1/2 can of the condensed milk with 2 cups of powdered sugar and added the coconut. I let the graham cracker crust cool and then put the coconut mixture on top. Then I put the chocolate chips on top and placed it back in the oven for 5 mins just to melt the chocolate. I had much better results the second time. Thanks for the recipe anyway!!!

Join The Discussion

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Cheryl at Snaps of Ginger says:

oh my... I hear these calling my name for sure. They look amazing! ~Cheryl http://snaps-of-ginger.blogspot.com/
Amanda says:

Do you think I could use Coconut Milk instead of Sweetened Condensed Milk?
Cyd says:

It needs to be thick, so only if it's the same thick consistency as sweetened condensed milk.
Kristen says:

How do you cut these so evenly? Every time I try to cut into cooled chocolate I make a complete mess!
[email protected] says:

Hi..I tried these..here are a few suggestions. I used sweetened coconut..the bars were too sweet...so there is not need for the 1/4 C sugar. It took a long time in the refrigerator to firm up the bar and the cutting was a bit difficult. Any tips? Overall a nice dessert bar. Thanks for sharing the recipe!
joy says:

I just tried making these and the coconut mixture was too runny and sticky and too sweet.. I made them over again and baked the graham cracker crust first without sugar for 30 mins. Then I mixed 1/2 can of the condensed milk with 2 cups of powdered sugar and added the coconut. I let the graham cracker crust cool and then put the coconut mixture on top. Then I put the chocolate chips on top and placed it back in the oven for 5 mins just to melt the chocolate. I had much better results the second time. Thanks for the recipe anyway!!!