Ingredients: |
Ingredients: 1 ½ cups sliced almonds
½ cup unsalted butter, at room temperature
½ cup light brown sugar
1 ½ cups flour
½ teaspoon salt
14 ounces sweetened condensed milk
14 ounces sweetened, shredded coconut
1 teaspoon vanilla extract
8 ounces bittersweet or semi-sweet chocolate
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Directions: |
Directions:Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375°F for 5 to 7 minutes. Keeping a close eye on them, so they do not over bake. They should be a light golden brown.
Line a 9 by 13-inch baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.
With a mixer, or food processor, blend the butter and brown sugar until smooth and fully combined. Add flour and salt, blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined. Press crust into the bottom of the prepared pan. Bake 5 to 6 minutes in a pre-heated oven at 350°F.
In a bowl, mix the sweetened condensed milk, coconut, and vanilla. Spoon the mixture onto the crust, spreading gently, so not to disturb the crust. Bake for 20 to 25 minutes, until the coconut is a nice golden brown.
Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stirring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted. Spread the melted chocolate over the baked coconut bars.
Sprinkle the remaining ½ cup toasted almonds on top chocolate. Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts for nice, sharp bars. |
This recipe for Almond Joy Bars is from