Get ready to fall in love with your new favorite dessert: these incredible Almond Joy Cookie Bars. We’ve captured the classic candy bar’s magic—chewy coconut, crunchy almonds, and rich chocolate—and packed it into an easy-to-make bar. This recipe features a buttery shortbread crust, a gooey coconut filling, and a decadent chocolate and almond topping. It’s a guaranteed crowd-pleaser for any occasion.
If you love layered desserts, these bars are a dream come true. They are simple to assemble but look and taste like they came from a gourmet bakery. Perfect for potlucks, parties, or just a sweet afternoon treat!
Why These Almond Joy Cookie Bars Are a Must-Try
Forget complicated recipes. These Almond Joy Cookie Bars deliver that iconic candy bar flavor with minimal effort. The layers build on each other to create a perfect harmony of texture and taste. They are rich, satisfying, and dangerously delicious. Plus, they store beautifully, so you can make them ahead of time.
What Makes These Bars So Special? (The Three Perfect Layers)
The magic of this dessert lies in its distinct, delicious layers. Each component is simple on its own, but together they create a truly unforgettable treat.
The Buttery Shortbread Crust
Everything starts with a simple, press-in shortbread crust. Made with just butter, flour, and sugar, it bakes into a sturdy yet tender base that perfectly complements the sweet layers above. It’s the ideal foundation for our candy bar creation.
The Sweet & Chewy Coconut Filling
Next comes the star of the show: a luscious, chewy coconut layer. We mix sweetened shredded coconut with sweetened condensed milk to create a gooey, custardy filling that tastes just like the inside of an Almond Joy. This layer keeps the bars incredibly moist and rich.
The Rich Chocolate & Almond Topping
To finish, we sprinkle semi-sweet chocolate chips and whole almonds over the top. As the bars bake, the chocolate melts into a decadent blanket of flavor, while the almonds toast to perfection, adding that essential crunch. For another delicious and chewy bar recipe, check out these S’mores Gingerbread Cookie Bars.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather:
- For the Crust: All-purpose flour, granulated sugar, and salted butter. The butter should be cold and cubed for the best texture.
- For the Filling: Sweetened shredded coconut and one can of sweetened condensed milk. This combination is what creates the gooey, irresistible center.
- For the Topping: Semi-sweet chocolate chips and whole raw almonds. The semi-sweet chocolate balances the sweetness of the filling perfectly.
Step-by-Step Instructions for Perfect Almond Joy Cookie Bars
Follow these simple steps to create the most amazing homemade Almond Joy bars you’ve ever tasted. It’s a straightforward process that yields impressive results.
Step 1: Prepare the Crust
First, preheat your oven to 350°F (175°C). In a medium bowl, combine the flour and sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking pan. Bake for 15 minutes until it’s lightly golden.
Step 2: Create the Coconut Layer
While the crust is baking, prepare your filling. In another bowl, mix the sweetened shredded coconut with the sweetened condensed milk until the coconut is fully coated. Once the crust is out of the oven, pour this coconut mixture over the warm crust and spread it into an even layer.
Step 3: Add the Toppings and Bake
Sprinkle the semi-sweet chocolate chips evenly over the coconut layer. Then, arrange the whole almonds on top. Return the pan to the oven and bake for an additional 25-30 minutes, or until the edges are golden brown and the center is set.
Step 4: Cool and Slice
This might be the hardest part! Allow the bars to cool completely in the pan before slicing. This is crucial for clean cuts and for the bars to set properly. For extra clean slices, you can chill them in the refrigerator for about 30 minutes before cutting.
Pro Tips for the Best Coconut Almond Bars
Want to take your Almond Joy Cookie Bars from great to absolutely divine? Here are a few expert tips:
- Toast the Coconut: For a deeper flavor, you can lightly toast about half of your coconut before mixing it with the condensed milk.
- Don’t Overbake: Pull the bars from the oven when the edges are golden brown. The center might still look a little soft, but it will continue to set as it cools.
- Use Parchment Paper: Lining your baking pan with parchment paper, leaving an overhang on the sides, makes it incredibly easy to lift the entire block out for easy slicing.
- Try Different Chocolates: While semi-sweet is classic, milk chocolate chips will give you a sweeter, more candy-bar-like flavor, and dark chocolate will add a rich, intense contrast. If you love chocolate and fruit, you should also try our Chocolate Cherry Bars.
Delicious Variations to Try
While the classic recipe is a winner, it’s also fun to mix things up. If you’re a fan of coconut desserts, don’t miss these Pink Coconut Snowball Cake Bars. Here are a few variations for your Almond Joy bars:
- Different Nuts: Swap the almonds for pecans or walnuts for a different nutty crunch.
- Add a Drizzle: After the bars have cooled, melt some extra chocolate and drizzle it over the top for a professional-looking finish.
- Salted Caramel Layer: Add a thin layer of salted caramel sauce over the coconut filling before adding the chocolate chips for an even more decadent treat.
How to Store Your Cookie Bars
Store your Almond Joy Cookie Bars in an airtight container at room temperature for up to 5 days. If you prefer them chilled, you can also store them in the refrigerator, which will make them firmer and chewier.
Frequently Asked Questions About Almond Joy Cookie Bars
Absolutely. To make this recipe gluten-free, simply substitute the all-purpose flour in the crust with a good quality 1-to-1 gluten-free baking flour blend.
Yes, you can use unsweetened coconut, but the filling will be less sweet and have a slightly drier texture. If you use it, you might want to add a couple of tablespoons of powdered sugar to the coconut mixture to compensate.
No, it’s not necessary to toast the almonds beforehand. They will toast perfectly in the oven while the bars bake, which brings out their flavor and crunch.
You can store them in an airtight container at room temperature for up to 5 days. For a firmer, chewier texture, you can also store them in the refrigerator.
Semi-sweet chocolate chips are recommended as they balance the sweetness of the condensed milk filling. However, milk chocolate or dark chocolate chips also work wonderfully depending on your preference.
More Dessert Recipes You’ll Love
If you enjoyed making these delicious bars, explore our other easy and satisfying dessert recipes. We have something for every sweet tooth!
We hope you love this Almond Joy Cookie Bars recipe! It’s a true treat that brings together some of the best flavors in the dessert world. If you make them, please leave a comment below or share a picture with us on Pinterest. We can’t wait to see your creations!
The Ultimate Almond Joy Cookie Bars Recipe
Almond Joy Cookie Bars: The Ultimate Chewy & Gooey Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal.
- In a medium bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until lightly golden.
- In another bowl, mix the sweetened condensed milk and shredded coconut. Spread this mixture evenly over the warm crust. Sprinkle the chocolate chips over the coconut, and then arrange the almonds on top.
- Return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Allow the bars to cool completely in the pan on a wire rack before cutting into squares. This is essential for the bars to set properly.
Notes
Store in an airtight container at room temperature for up to 5 days.
