Almond Joy Bars

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My awesome friend Jaime sent me this recipe, and it was quite good. There are some changes that I would make, which are noted in bold. They get an 8.6. Also, these made a ton and it was super expensive to make. These would be great for a big party where you have to serve quite a few people. I also added almonds, which I did not toast, and I just cut them in half and added them to the coconut. Finally, these need a lot longer than you think to cool down and chill. I would refrigerate them for at least 2 hours before you try to cut them. In fact, I put mine in the freezer, and that worked great, because when the chocolate melts it makes a mess.

Almond Joy Bars (With or Without the Almonds)

added by Opal Jackson-Cakmak

25 Min  Prep time: 45 Min  Serves: 36

Ingredients

10 Tbsp unsalted butter, room temperature I would actually add an additional 1-2 Tbs.

3/4 c light brown sugar, packed

2 1/2 c flour

1/2 tsp fine sea salt I used normal salt

28 oz sweetened condensed milk

28 oz shredded coconut

1 tsp vanilla extract

5 c bittersweet chocolate baking chunks (loosely placed in cup) I used 4 cups, and I did not use high quality chocolate. It’s too much money. I used semi-sweet chocolate chips, and they worked fine.

Directions

1. Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray. NOTE: I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much.

2. In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.

3. In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.

4. Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.

5. NOTE: Use chunks not chips (70% Cacao Bittersweet Chocolate Baking Chunks.) Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand. NOTE: You can top with Almond Joy bites, sliced almonds or leave off. Use light or dark chocolate, your preference.

recipe retrieved 8/27/14 from http://www.justapinch.com/recipes/dessert/cake/almond-joy-bars.html

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