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A close-up of chewy coconut almond bars stacked on a plate, highlighting the gooey coconut layer and melted chocolate.

Almond Joy Cookie Bars: The Ultimate Chewy & Gooey Recipe

The ultimate Almond Joy Cookie Bars recipe! A buttery shortbread crust, a gooey coconut filling, and a rich topping of chocolate and almonds. This easy-to-make dessert captures the iconic candy bar flavor in a delicious, shareable bar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.75 cup salted butter cold and cubed
For the Filling & Topping
  • 14 oz sweetened condensed milk one can
  • 2.5 cups sweetened shredded coconut
  • 1.5 cups semi-sweet chocolate chips
  • 1 cup whole raw almonds

Equipment

  • 1 9x13 inch baking pan
  • 2 Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper for easy removal.
  2. 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.
  3. Bake the crust for 15 minutes until lightly golden.
  4. 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.
  5. Return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set.
  6. 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

For extra clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.
Store in an airtight container at room temperature for up to 5 days.