Almond Joy Bars Recipe: 5-Ingredient Coconut Chocolate Dessert

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Have you ever wanted to recreate your favorite candy bar at home but better? These Almond Joy Bars deliver everything you love about the classic treat rich chocolate, sweet coconut, and crunchy almonds in a homemade dessert that’s surprisingly simple to make. With a buttery shortbread crust, a layer of sweetened coconut filling, whole almonds pressed on top, and a glossy chocolate coating, these bars are pure indulgence.

Whether you’re preparing dessert for a party, looking for a weekend baking project, or simply satisfying a chocolate-coconut craving, this recipe checks all the boxes. The best part? You probably have most of the ingredients in your pantry already. Let’s dive into making these crowd-pleasing bars that taste even better than store-bought.

Table of Contents

Why You’ll Love This Almond Joy Bars Recipe

These bars offer the perfect balance of textures and flavors. The shortbread crust provides a buttery, crispy foundation, while the coconut layer adds chewy sweetness. The whole almonds give you that satisfying crunch, and the bittersweet chocolate coating brings everything together with rich, not-too-sweet elegance.

Unlike candy bars that can be overly sweet, you control the sugar level here. The combination of coconut flour and all-purpose flour creates a unique crust texture that’s both tender and sturdy enough to hold the generous toppings. Plus, these bars store beautifully in the refrigerator, making them ideal for meal prep or gifting.

Equipment You’ll Need

Before starting, gather your essential kitchen tools. You’ll need a 9×12 baking dish lined with foil for easy removal. A quality mixing bowl helps combine your crust ingredients perfectly. For melting chocolate, use a glass measuring cup in the microwave. Don’t forget your measuring cups and spoons set for precise ingredient portions. A cutting board and chef’s knife will help you chop the chocolate and slice the finished bars into perfect squares.

Ingredients Breakdown

Ingredient	Quantity	Notes
Unsalted butter	1 stick (8 Tbsp)	Room temperature for easy mixing
All-purpose flour	3/4 cup	Creates the crust base
Coconut flour	3/4 cup	Adds coconut flavor; substitute with regular flour if needed
Brown sugar	1/3 cup packed	Sweetens the crust with molasses notes
Sweetened condensed milk	14 oz can	Binds the coconut layer
Sweetened coconut	14 oz (2 bags)	The star ingredient
Vanilla extract	1 tsp	Enhances overall flavor
Whole almonds	As needed	Press generously into the top
Bittersweet chocolate	12 oz	Roughly chop for melting
Shortening	1 Tbsp	Creates smooth, glossy chocolate

Ingredient Substitutions

If you don’t have coconut flour, use an additional 3/4 cup all-purpose flour. For a less sweet version, choose unsweetened coconut and reduce the condensed milk slightly. Dark chocolate lovers can use 70% cacao chocolate instead of bittersweet. Vegan butter works in place of regular butter for a dairy-free crust.

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F. Line your 9×12 baking dish with aluminum foil, leaving overhang on the sides for easy lifting later. Spray the foil generously with cooking spray to prevent sticking.

Make the Crust

In a mixing bowl, combine the room-temperature butter, brown sugar, all-purpose flour, and coconut flour. Using your fingers, work the mixture for several minutes until the butter is completely incorporated and the texture becomes crumbly. There should be no loose flour remaining the mixture should hold together when pressed.

Press this crust mixture firmly and evenly into the bottom of your prepared pan. Use the back of a measuring cup to create an even, compact layer. Bake for 5 minutes to set the crust slightly.

Create the Coconut Layer

While the crust bakes, mix the sweetened coconut, sweetened condensed milk, and vanilla extract in a bowl using a kitchen utensil until well combined. When the crust comes out of the oven, spoon this coconut mixture over it, spreading gently to avoid disturbing the crust. Work from the center outward.

Press whole almonds lightly onto the surface of the coconut layer, spacing them evenly so each bar will have an almond. Return the pan to the oven and bake for approximately 20 minutes, until the edges begin to turn golden.

Add the Chocolate Topping

Place the roughly chopped bittersweet chocolate and shortening in a glass measuring cup or microwave-safe bowl. Heat in 30-second increments, stirring between each interval, until just melted. Don’t overheat, as this can cause the chocolate to seize. Stir until completely smooth and glossy.

Working quickly before the chocolate sets, pour it over the baked coconut layer. Use a spatula to spread it evenly across the entire surface. The chocolate should cover all the coconut and almonds.

Chill and Cut

Refrigerate the entire pan for at least 2 hours until the chocolate is completely firm. When ready to cut, lift the foil edges to remove the entire block from the pan. Place it on a cutting board and use a sharp chef’s knife, wiping it clean between cuts, to slice into squares or bars.

Pro Tips for Perfect Almond Joy Bars

Temperature matters: Make sure your butter is at room temperature for the crust. Cold butter won’t incorporate properly, and melted butter will make the crust greasy.

Don’t skip the crust pre-bake: Those initial 5 minutes help set the crust so it doesn’t get soggy under the coconut layer.

Toast your coconut: For extra flavor, toast the sweetened coconut in a dry frying pan over medium heat for 3-4 minutes before mixing with condensed milk.

Clean cuts: For professional-looking bars, warm your knife under hot water, dry it completely, then make your cuts. Repeat between each slice.

Storage secrets: These bars keep for up to 2 weeks in an airtight container in the refrigerator. You can also freeze them for up to 3 months.

Kitchen Equipment List

Essential tools for this recipe:

• Baking sheets and pans – 9×12 inch baking dish
• Mixing bowls – For combining ingredients
• Measuring cups and spoons set – Accurate measurements
• Kitchen utensils – Spatulas and mixing spoons
• Cutting board – For chopping chocolate and cutting bars
• Chef’s knives – Sharp knife for clean cuts
• Oven – Set to 350°F
• Pots and measuring cups – For melting chocolate

Frequently Asked Questions

Can I use unsweetened coconut instead?
Yes, but you’ll need to increase the sugar. Add an extra 1/4 cup of sugar to the coconut mixture to compensate for the lack of sweetness.

What if I don’t have coconut flour?
Simply replace it with an equal amount of all-purpose flour. The bars will still be delicious, just with a slightly less coconutty flavor in the crust.

Can I make these nut-free?
Absolutely! Omit the almonds entirely, or replace them with sunflower seeds for crunch without the nuts.

How do I prevent the chocolate from cracking when I cut?
Let the bars sit at room temperature for about 10 minutes before cutting. The slightly softened chocolate will cut more cleanly without cracking.

Can I use milk chocolate instead of bittersweet?
You can, but the bars will be significantly sweeter. Bittersweet or dark chocolate balances the sweet coconut layer perfectly.

Do these need to stay refrigerated?
Yes, the chocolate coating and condensed milk layer both benefit from refrigeration. They’ll keep their shape and texture best when stored cold.

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