This cookie spread is something I really enjoy, so I combined it with a chocolate chip cookie recipe. It truly satisfies any sweet taste.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ⅔ cup chopped almonds
- 2 cups flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) container prepared chocolate frosting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
- Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 109 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
2.2.20 Yes, this really does taste similar to an “Almond Joy,” but better. Fudgy, rich, gooey, and chewy. Be sure to let this totally cool down before frosting because it will firm up and then frosting it will be very easy. Looks like this recipe has been around since 2002 with few reviews, and I’m glad I found it, even though it’s now 2020.
Soooo yummy! (and easy to make!) I was searching for a recipe just like this with few ingredients…because I didn’t want to go to the store. I substituted walnuts for almonds. I used a nonstick pan (un-greased) and subtracted 5 minutes from each cooking time. I did not find it messy at all like another reviewer did. I suggest using the nonstick pan – even the caramelized condensed milk scraped right off. I found an icing recipe on All Recipes and used that. I think this is a wonderful recipe and my bf (picky, picky) wants me to make it all the time. Thank you, this was perfect!
The taste is very nice, the almonds add a great texture but the bars/squares didn’t stay together. The icing stuck to the coconut mixture, but the coconut mixture did not adhere to the chocolate base at all. It was really messy to cut. Perhaps with another can of Condensed Milk to make the coconut and almond mixture more gooey it would stick. Not sure I’ll give this another go. I’m very sorry 🙁
Oh, how my family enjoyed this homemade “Almond Joy”. This is a keeper that is frequently requested and very simple to make.