Description
Okay, so imagine taking your favorite childhood candy bar—you know, the one with coconut, almonds, and chocolate that your weird uncle always hoarded—and turning it into a cookie bar situation that’s about 47 times better than the original. Almond Joy Cookie Bars are thick, chewy chocolate cookie bars layered with sweet coconut filling, topped with whole almonds, and drowned in melted chocolate. They’re like if an Almond Joy, a magic bar, and a brownie had a threesome and this was the delicious result. The bottom is a fudgy chocolate cookie base, the middle is coconutty heaven, and the top is a chocolate-almond situation that’ll make you forget regular cookies exist. I made these for a potluck once and had three people ask if I was selling them. Another person offered to trade me their firstborn. These bars inspire inappropriate behavior and questionable life decisions.
Ingredients
For the Cookie Base:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
For the Coconut Layer:
- 3 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Pinch of salt
For the Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 2 tbsp coconut oil or butter (makes it smooth and glossy)
- 1 cup whole almonds (raw or roasted, your choice)
- Flaky sea salt (optional but highly recommended)
Equipment:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Spatula
- Microwave-safe bowl for melting chocolate
Instructions
Preheat your oven to 350°F (175°C). This is important. Don’t be that person who forgets.
Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This overhang is your escape route later—it lets you lift the whole thing out for easy cutting. If you skip this, you’ll be scraping bars out of the pan like an animal. Use cooking spray on the parchment for extra insurance.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set it aside and try not to think about how good this already smells.
In a large bowl, whisk together the melted butter with both sugars until combined. It should look smooth and slightly glossy.
Add eggs one at a time, whisking well after each. Then add vanilla extract and whisk until everything is unified and happy together.
Add the flour mixture to the wet ingredients and stir with a spatula until just combined. Don’t overmix or you’ll end up with tough bars and regret.
The dough will be thick and fudgy. Pour it into your prepared pan and spread it evenly with a spatula. Press it into the corners and make sure it’s level. This is your foundation—don’t half-ass it.
In a medium bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, almond extract, and a pinch of salt. Stir until the coconut is completely coated and the mixture is sticky and cohesive.
Carefully spread this coconut mixture over the unbaked cookie base. Use a spatula or your hands (lightly dampened so it doesn’t stick). Spread it evenly and press it down gently so it adheres to the base.
Don’t worry if it looks like a lot of coconut. It is. That’s the point. Embrace it.
Press whole almonds into the coconut layer in rows or a pattern. You can be organized about this or just scatter them randomly like you’re planting seeds. Either way works.
Use about 1 cup of almonds, spacing them so each bar will get at least one or two almonds. Press them in gently but firmly so they stick.
Bake for 30-35 minutes, until the edges of the cookie base are set and the coconut on top is starting to turn golden in spots. The center might still look slightly soft—that’s fine. It’ll firm up as it cools.
Don’t overbake or the cookie base will be dry instead of fudgy. We’re going for brownie-level richness here.
Remove from the oven and let cool in the pan for about 15 minutes. Then carefully lift the whole thing out using the parchment paper overhang and place it on a wire rack. Let it cool completely before adding chocolate. I know it’s hard to wait, but warm bars + melted chocolate = a melty mess.
Once the bars are completely cool, it’s chocolate o’clock. In a microwave-safe bowl, combine chocolate chips and coconut oil (or butter).
Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Usually takes 1-2 minutes total. Don’t rush this or you’ll burn the chocolate and cry.
Pour the melted chocolate over the cooled bars and spread it evenly with a spatula. Make sure you cover everything—the top, the sides, all of it. Be generous. This is not the time for restraint.
If you’re using flaky sea salt (and you should), sprinkle it over the wet chocolate. Just a light sprinkle—you want to enhance, not overpower.
Let the chocolate set at room temperature for about 30 minutes, or pop it in the fridge for 15 minutes if you’re impatient. Once the chocolate is firm, cut into bars with a sharp knife. Wipe the knife between cuts for clean edges.
Cut into 16-20 bars depending on how big you want them. I usually go with 20 because I have some self-control. Barely.
Serve at room temperature for the best texture. Cold bars are good too, but they’re a little harder.
Store in an airtight container and try not to eat them all in one sitting. This is extremely difficult.
Notes
These are already perfect, but here’s how to take them over the top:
- Serve with a cold glass of milk (essential)
- Warm for 10 seconds in the microwave for gooey chocolate
- Serve alongside coffee or hot chocolate
- Cut into small squares for a dessert platter
- Package individually in cellophane bags for gifts
- Drizzle with extra melted chocolate for Instagram purposes
- Pair with vanilla ice cream for a sundae situation
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~280 kcal
- Sugar: ~24g
- Sodium: ~140mg
- Fat: ~16g
- Carbohydrates: ~32g
- Protein: ~4g