Almond Joy Cookie Bars

Almond Joy Cookie Bars | browneyedbaker.com #recipe

Total disclosure right off the bat – I was not a fan of Almond Joy candy bars when I was younger. I had no room for things like almonds and coconut when I could have peanuts, nougat and caramel. It just seemed like a no-brainer to little ol’ me. Fast forward many years and, while I still go gaga over peanuts, nougat and caramel, I am just as equally enamored with things like almonds and coconut.

The chewy, chunky blondies that I made years ago from Dorie Greenspan’s Baking From My Home to Yours has always been one of my favorite blondies, so I returned to that base to create the Almond Joy bars. I swapped in almonds, coconut and chocolate chips and I fell in love immediately.

If you’re a lover of anything to do with nuts, coconut and chocolate, I urge you to make these immediately!

They’re a great addition to any upcoming summer cookout, as well – perfectly portable and easy to eat without a fork and knife.

Almond Joy Cookie Bars | browneyedbaker.com #recipe

One year ago: DIY: Iced Coffee
Two years ago: Key Lime Pie
Three years ago: Raspberry Streusel Bars
Five years ago: Easy Fudge
Seven years ago: Cheesy Baked Ziti with Sausage

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Almond Joy Cookie Bars

Cookie bars with all of the flavors in Almond Joy candy bars - almonds, coconut and chocolate!


Ingredients:

2 cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, at room temperature

1½ cups light brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1½ cups sweetened shredded coconut

1 cup semisweet or bittersweet chocolate chips

1 cup coarsely chopped almonds


Directions:

1. Preheat oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.


2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.


3. With an electric mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, almonds and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.


4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.


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(Recipe adapted from Chewy, Chunky Blondies)


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