Imagine the perfect marriage between your favorite candy bar and a homemade cookie – that’s exactly what these Almond Joy Cookie Bars deliver. With a buttery cookie base, creamy coconut filling, crunchy almonds, and a decadent chocolate topping, these bars capture all the beloved flavors of the classic candy in a form you can proudly say you made yourself.
These indulgent treats are perfect for potlucks, bake sales, or simply satisfying that sweet tooth craving at home. The combination of textures and flavors creates a dessert experience that will have everyone asking for the recipe!
Why You’ll Love This
- Simple ingredients that are likely already in your pantry
- No special equipment needed – just a mixing bowl and baking pan
- Perfect make-ahead dessert that actually tastes better the next day
- Easily customizable to suit your preference for coconut, chocolate, or almond intensity
- More economical than buying candy bars, but with all the same delicious flavors
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup chocolate chips (half a 12 oz bag)
- 1/2 cup flaked coconut
- 1/2 cup almond slivers
Instructions
- Line a 9×9″ baking dish with parchment paper. Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, baking soda, baking powder and salt.
- In a large bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until creamed.
- Add egg and vanilla extract. Mix with electric mixer until combined.
- Slowly add flour mixture to butter mixture, mixing as you go until it’s all just combined. Do not overmix.
- Add chocolate chips, half the coconut flakes and half the almond slivers and stir until combined.
- Spread cookie batter into the baking pan. Spread evenly and smooth with a spatula. Add 10-20 more chocolate chips to the top as well as the remaining coconut and almonds.
- Cook for 20-22 minutes or until golden and cooked to your desired crispiness. Remember it will continue cooking a little when you remove it from the oven.
- Once cool, remove from the baking dish and cut into 16 pieces (or 9 if you prefer).
Tips & Variations
- For a more intense coconut flavor, toast 1/2 cup of the coconut before mixing with condensed milk
- Substitute dark chocolate for semi-sweet for a less sweet, more sophisticated flavor profile
- Add 1/2 teaspoon of almond extract to the cookie base for an enhanced almond flavor
- For a holiday twist, sprinkle some flaky sea salt on top of the chocolate layer before it sets
- Make mini bars by using a mini muffin tin instead of a baking pan for bite-sized treats
- If the bars are too firm from the refrigerator, let them sit at room temperature for 10 minutes before serving
Serving Suggestions
These Almond Joy Cookie Bars are delicious on their own, but try serving them slightly warmed with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm, gooey bar and cold ice cream creates a delightful temperature play.
For a coffee shop experience at home, pair these bars with a hot cappuccino or latte. The bitterness of the coffee beautifully complements the sweetness of the bars.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- These bars freeze exceptionally well for up to 3 months – just thaw in the refrigerator overnight
- The bars will be easier to cut cleanly if you use a warm knife, wiping the blade between cuts
- For best flavor development, make these a day ahead of when you plan to serve them
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but you might want to add 2-3 tablespoons of sugar to the coconut mixture to compensate for the lost sweetness.
How do I know when the coconut layer is done baking?
The coconut should be just starting to turn golden brown at the edges, and the condensed milk should no longer look wet.
Can I use sliced almonds instead of whole?
Absolutely! Use about 3/4 cup of sliced almonds, and there’s no need to toast them beforehand as they’ll toast quickly in the oven.
Why did my chocolate layer crack when I cut the bars?
This usually happens when the bars are too cold. Let them sit at room temperature for about 15 minutes before cutting, and use a warm knife for clean cuts.
[recipe_card]
