Almond Joy Cookie Bars

Why You’ll Love This Recipe

• All your favorite elements of Almond Joy — coconut, chocolate, and almonds — in a hand‑held bar.

• Easier to make and slice than individual candy bars.

• Great for bake sales, potlucks, or an indulgent snack.

• You can tweak sweetness, chocolate type, or nuts to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Baking soda

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Light brown sugar (packed)

• Egg

• Vanilla extract

• Shredded sweetened coconut

• Chocolate chips (or chunks)

• Almond slivers (or chopped almonds)

Directions

• Prepare the pan
  Preheat the oven to 350 °F (about 175 °C). Line a 9×9‑inch (or similar) baking dish with parchment paper or lightly grease it, allowing some overhang if possible to lift out later.

• Mix dry ingredients
  In a bowl, whisk together flour, baking soda, baking powder, and salt. Set this aside.

• Cream butter and sugars
  In a larger bowl, beat (with a mixer) the softened butter, granulated sugar, and brown sugar until light and fluffy.

• Add egg and vanilla
  Beat in the egg and vanilla extract until fully incorporated.

• Combine wet + dry
  Gradually add the flour mixture to the butter mixture, mixing only until just combined. Don’t overmix.

• Add mix‑ins
  Fold in about half of the coconut, half of the chocolate chips, and half of the almond slivers. Reserve the remainder for topping.

• Transfer to pan & top
  Spread the batter evenly into the prepared pan. Sprinkle the remaining coconut, chocolate chips, and almonds over the top, gently pressing them into the surface.

• Bake
  Bake for about 20–22 minutes (or until the edges are golden and a toothpick in the center comes out with just a few moist crumbs). The center should be set.

• Cool & slice
  Allow the bars to cool fully in the pan. Use the parchment overhang (if used) to lift them out, and cut into bars or squares with a sharp knife.

  Servings and timing

  • Yield: About 16 bars (depending on slice size)

  • Prep time: ~10 minutes

  • Bake time: ~20–22 minutes

  • Total time: ~30 minutes (including cooling)

• Variations

• Use dark chocolate or semi-sweet instead of milk chocolate.

• Toast the coconut or almonds lightly before mixing in, for a deeper nutty flavor.

• Omit almonds (or reduce) to turn these into “Mounds”‑style bars (coconut + chocolate only).

• Add a pinch of sea salt flakes on top after baking for contrast.

• Use gluten-free flour blend to make these gluten-free.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 4–5 days.

• Freezing: These bars freeze well. Wrap individually or in layers with parchment, and freeze for up to a few months. Thaw before serving.

• There’s no need to reheat these; they’re best eaten at room temperature or slightly chilled.

FAQs

What if I don’t have almond slivers?

You can use chopped almonds, whole almonds, or even omit them entirely for a nut-free version.

Can I reduce the sugar?

You can try, but reducing too much may affect texture and moisture. If reducing, do so by a small amount and monitor consistency.

Why does my center stay underbaked?

Possibly the pan is too small (bars too thick), or the oven temperature is low. Ensure even spreading and correct oven temp.

Can I use unsweetened coconut?

Yes, but your bars will be less sweet and the flavor will shift slightly.

How do I get clean slices?

Let the bars cool completely. Use a sharp knife, and wipe it clean (or warm it slightly) between cuts.

Can I make a larger batch (e.g. 9×13 pan)?

Yes, just scale the ingredient quantities proportionally and adjust baking time (possibly a few more minutes).

Will these be chewy or cakey?

They’ll lean toward chewy and dense, thanks to the coconut and mix-ins.

Can I use margarine or a butter substitute?

You might, but flavor and texture may change. Butter is best for richness.

Can I add extra mix-ins (e.g. dried fruit)?

Yes — things like chopped dried cherries or cranberries could work, though they’ll change the flavor profile.

Is it better to cool completely before slicing?

Yes — slicing while warm often leads to crumbs and uneven edges.

Conclusion

Almond Joy Cookie Bars are a delightful way to enjoy the flavors of Almond Joy candy in a bar format. With a buttery base, coconut, chocolate, and nuts, they’re rich and satisfying. Versatile and forgiving, they make a great treat for gatherings or your own sweet cravings. Would you like a fully measured recipe in grams (for Algeria) so you can bake them locally?