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

Almond Joy Cookie Bars

Cookie bars with all of the flavors in Almond Joy candy bars - almonds, coconut and chocolate!
4.67 (3 ratings)

Ingredients

  • 2 cups (250 g) all-purpose flour
  • ¾ teaspoon (0.75 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 cup (227 g) unsalted butter, at room temperature
  • cups (330 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups (135 g) sweetened shredded coconut
  • 1 cup (180 g) semisweet or bittersweet chocolate chips
  • 1 cup (143 g) coarsely chopped almonds

Instructions 

  • Preheat oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
  • 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.
  • 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.

Notes

Nutritional values are based on one serving
Calories: 282kcal, Carbohydrates: 33g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 34mg, Sodium: 104mg, Potassium: 157mg, Fiber: 1g, Sugar: 22g, Vitamin A: 255IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 1.1mg

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