Homemade Candy Bars

  4.3 – 4 reviews  • Bar Cookie Recipes

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

  1. ½ cup butter, softened
  2. 1 cup white sugar
  3. 3 eggs
  4. 1 cup all-purpose flour
  5. ¼ cup unsweetened cocoa powder
  6. ⅔ cup chopped almonds
  7. 2 cups flaked coconut
  8. 1 (14 ounce) can sweetened condensed milk
  9. 1 (16 ounce) container prepared chocolate frosting

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. 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.
  3. 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.
  4. 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

Lisa Sanchez
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.
Monique Guerrero
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!
Joseph Mullins
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 🙁
Margaret Green
Oh, how my family enjoyed this homemade “Almond Joy”. This is a keeper that is frequently requested and very simple to make.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top