Almond Joy Cookie Bars
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
- 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
- 1½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups (135 g) sweetened shredded coconut
- 1 cup (180 g) semisweet or bittersweet chocolate chips
- 1 cup (143 g) coarsely chopped almonds
- 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.