Almond Joy Cookie Bars. Prepare yourselves for a dessert experience that perfectly captures the iconic flavors of one of America’s most beloved candy bars, reimagined into a delightful, bakeable treat. I am absolutely thrilled to share with you a recipe that promises to bring pure joy to your kitchen and your taste buds.
For many, the classic Almond Joy candy bar evokes a sense of nostalgic comfort – the irresistible combination of sweet, shredded coconut, crunchy whole almonds, and a rich chocolate coating. This beloved trio has been a staple for generations, cherished for its unique balance of textures and tastes. Now, I’ve transformed that cherished flavor profile into an incredibly easy-to-make bar that’s perfect for any occasion, from casual family gatherings to festive potlucks.
Why You’ll Adore These Almond Joy Cookie Bars
What makes these Almond Joy Cookie Bars truly special? It’s the harmonious blend of textures and tastes that perfectly mimics the candy bar, but in a wonderfully soft and chewy format. Imagine a golden cookie base generously studded with moist, shredded coconut, topped with a crunchy layer of toasted slivered almonds, and then finished with a decadent drizzle of melted milk chocolate. They are not only incredibly convenient to prepare, yielding a generous batch that’s ideal for sharing or meal prepping your sweet cravings, but they also deliver an explosion of familiar flavors in every single bite. Trust me, these aren’t just a dessert; they’re a moment of pure, unadulterated bliss.
Ingredients:
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For the Cookie Base:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
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For the Coconut Filling:
- 1 (14-ounce or 397g) can sweetened condensed milk
- 5 cups (approximately 400g) sweetened shredded coconut
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
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For the Chocolate Topping and Garnish:
- 2 cups (340g) semi-sweet chocolate chips (or milk chocolate, if preferred)
- 2 tablespoons coconut oil (or unsalted butter)
- ½ cup (about 50g) sliced almonds, for garnish
Preparing the Cookie Base
- Preheat your oven and prepare your baking dish: First things first, preheat your oven to 350°F (175°C). Then, generously grease a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the sides. This thoughtful step makes lifting the finished Almond Joy Cookie Bars out of the pan an absolute breeze, ensuring perfect slices every time.
- Cream the butter and sugars: In a large mixing bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), combine the softened unsalted butter with both the granulated sugar and the light brown sugar. Beat these ingredients together on medium-high speed for about 3-5 minutes. You’re looking for a mixture that’s wonderfully light and fluffy, almost pale in color. This creaming process is crucial as it incorporates air, which contributes to the tender texture of our cookie base, making these Almond Joy Cookie Bars truly exceptional.
- Incorporate the eggs and vanilla: Reduce the mixer speed to low and add the two large eggs, one at a time, mixing well after each addition until fully incorporated. Follow this with the pure vanilla extract. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly combined. We want every bit of that vanilla essence to shine through in our Almond Joy Cookie Bars!
- Add the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures these dry ingredients are well distributed before being added to the wet mixture. Gradually add this dry ingredient mixture to the wet ingredients in your mixer, mixing on low speed only until just combined. It’s very important not to overmix the dough at this stage, as overmixing can lead to a tough cookie base, which is the last thing we want for our delicate Almond Joy Cookie Bars. A few streaks of flour are perfectly acceptable; they will disappear during the next step.
- Press the dough into the pan: Take about two-thirds of this freshly made cookie dough and press it evenly into the bottom of your prepared 9×13 inch baking pan. I find that lightly flouring your hands or using the back of a measuring cup helps immensely with this task, preventing the dough from sticking. Make sure it forms a nice, even layer. This will be the delicious foundation for our Almond Joy Cookie Bars. Set the remaining one-third of the dough aside; we’ll use it later.
Crafting the Coconut Filling
- Combine the filling ingredients: In another large mixing bowl, combine the entire can of sweetened condensed milk, the five cups of sweetened shredded coconut, the pure vanilla extract, and the salt. Stir all these ingredients together thoroughly until the coconut is completely coated and moist. The mixture should be sticky and uniform. This simple step creates the signature, incredibly moist, and chewy coconut layer that defines the “Almond Joy” experience in our cookie bars.
- Spread the coconut filling: Carefully and evenly spread the coconut mixture over the cookie dough base in your prepared baking pan. I usually use an offset spatula or the back of a spoon to gently press it down and ensure it covers the entire surface right up to the edges. This creates a beautiful, thick layer of coconut goodness, ready to be topped with more cookie dough and, eventually, chocolate! This meticulous layering is what will make these Almond Joy Cookie Bars so visually appealing and delicious.
- Crumble the remaining dough: Now, retrieve the remaining one-third of the cookie dough that you set aside earlier. Break this dough into small, irregular pieces and sprinkle them evenly over the top of the coconut filling. Don’t worry about perfection here; the slightly uneven crumble will create a lovely texture and allow some of the coconut to peek through, adding to the rustic charm of our Almond Joy Cookie Bars.
Assembling and Baking Your Almond Joy Cookie Bars
- Bake the bars: Place your baking pan into the preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes. You’ll know they’re ready when the edges of the cookie base are beautifully golden brown, and the coconut filling appears set and slightly toasted. The top crumb layer should also be lightly browned. The aroma filling your kitchen will be absolutely heavenly – a sure sign that your Almond Joy Cookie Bars are coming along perfectly.
- Cool the bars: Once baked, carefully remove the pan from the oven. It’s imperative to let the bars cool completely in the pan on a wire rack before attempting to add the chocolate topping. This step is critical; if the bars are still warm, the chocolate will melt right into the coconut layer, creating a mess rather than a distinct, beautiful topping. Patience is a virtue, especially when it comes to perfect Almond Joy Cookie Bars! This can take anywhere from 1 to 2 hours, or even longer if your kitchen is warm.
Creating the Chocolate Topping and Finishing Touches
- Melt the chocolate: Once your bars are completely cooled, it’s time for the crowning glory – the chocolate topping! In a microwave-safe bowl, combine the semi-sweet chocolate chips and the coconut oil (or unsalted butter). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and wonderfully smooth. Alternatively, you can melt the chocolate and coconut oil in a double boiler over simmering water, stirring until glossy and smooth. Be careful not to overheat the chocolate, as this can cause it to seize. The coconut oil helps to create a silky-smooth chocolate that is easy to spread and sets nicely without being too hard, perfect for our Almond Joy Cookie Bars.
- Spread the chocolate: Pour the melted chocolate evenly over the cooled coconut layer. Use an offset spatula or the back of a spoon to gently spread the chocolate all the way to the edges, creating a smooth and uniform layer. This layer of rich chocolate is what truly brings the “Almond Joy” element to life in these incredible cookie bars.
- Garnish with almonds: While the chocolate is still wet, generously sprinkle the sliced almonds over the top. The almonds will adhere to the soft chocolate, providing that delightful crunch and nutty flavor that we all love in an Almond Joy candy bar. Don’t be shy with the almonds; they add both texture and a beautiful visual appeal to our Almond Joy Cookie Bars.
- Chill to set: Place the pan in the refrigerator for at least 30-60 minutes, or until the chocolate topping is completely set. This chilling time is essential for the chocolate to firm up, making the bars much easier to cut into neat, beautiful squares.
- Slice and serve: Once the chocolate is firm, use the parchment paper overhang to carefully lift the entire slab of Almond Joy Cookie Bars out of the pan onto a cutting board. Using a sharp knife, slice the bars into your desired size squares or rectangles. I usually aim for 24 bars from a 9×13 inch pan, but you can go smaller for bite-sized treats or larger for a more indulgent portion. For the cleanest cuts, you can gently warm your knife under hot water and wipe it dry between cuts.
Tips for Perfect Almond Joy Cookie Bars
- Storage: These delightful Almond Joy Cookie Bars can be stored in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If you prefer a firmer texture, especially with the chocolate, keeping them chilled is a fantastic option. For longer storage, they freeze exceptionally well for up to 2-3 months. Just be sure to separate layers with parchment paper if stacking them in a container.
- Varying the Chocolate: While semi-sweet chocolate chips are a classic choice for Almond Joy Cookie Bars, feel free to experiment with different types of chocolate. Milk chocolate will give you a sweeter, creamier topping, much like a traditional Almond Joy. Dark chocolate, on the other hand, will offer a richer, more intense flavor that perfectly balances the sweetness of the coconut filling. You could even use a mix of dark and semi-sweet for a custom blend!
- Toasting the Almonds: For an extra layer of flavor and aroma in your Almond Joy Cookie Bars, consider lightly toasting the sliced almonds before sprinkling them over the chocolate. Simply spread them on a baking sheet and bake at 300°F (150°C) for about 5-7 minutes, or until fragrant and lightly golden. Let them cool completely before using. This small step can elevate the nutty profile significantly!
- Coconut Oil vs. Butter in Topping: Using coconut oil in the chocolate topping gives it a slightly softer set and a very subtle hint of coconut flavor, which complements our Almond Joy Cookie Bars beautifully. If you don’t have coconut oil, unsalted butter is a great substitute; it will provide a similar smooth consistency and glossy finish.
- Don’t Rush the Cooling: I cannot stress enough the importance of letting the bars cool completely before applying the chocolate. If you rush this step, the warm bars will melt the chocolate, leading to a messy, uneven topping that won’t set properly. Plan your baking schedule accordingly to allow for adequate cooling time. This patience is truly rewarded with perfectly layered Almond Joy Cookie Bars.
- Creative Garnishes: While sliced almonds are traditional for Almond Joy Cookie Bars, you can also add a sprinkle of additional shredded coconut (toasted or untoasted) on top of the chocolate along with the almonds for an even more pronounced coconut presence. A light sprinkle of sea salt flakes could also enhance the chocolate flavor and provide a wonderful contrast.
Conclusion:
If you’ve followed along with this recipe, I’m genuinely thrilled for the incredible treat you’re about to experience, or perhaps have already savored! This isn’t just another dessert recipe; it’s a culinary journey to pure bliss, a testament to how simple ingredients can come together to create something truly spectacular. I wholeheartedly believe these bars are a non-negotiable addition to your baking repertoire. Why, you ask? Because they strike that perfect, elusive balance of familiar comfort and exciting flavor. The chewy, tender base, studded with sweet, shredded coconut, provides the ideal foundation for generous pockets of rich chocolate and the satisfying crunch of toasted almonds. Every single bite is a delightful exploration, delivering that iconic flavor profile we all adore, but in a homemade, irresistibly chewy bar format that simply can’t be beaten. It’s the kind of treat that silences a room, then fills it with murmurs of appreciation. This recipe for Almond Joy Cookie Bars isn’t merely good; it’s genuinely unforgettable, effortlessly marrying convenience with an absolutely decadent outcome. It’s a perfect solution for satisfying that deep-seated candy bar craving, but with the added warmth and satisfaction that only a homemade baked good can provide.
Now, once you’ve pulled these golden beauties from the oven and allowed them to cool – if you can manage to wait, that is! – the fun truly begins with how you choose to enjoy them. For a classic, comforting experience, I love serving these bars at room temperature with a freshly brewed cup of coffee or a tall, cold glass of milk. The textures and temperatures create a lovely contrast. But don’t stop there!
Elevate Your Dessert Experience
Imagine a warm square, perhaps gently reheated for a few seconds in the microwave, nestled beside a generous scoop of vanilla bean ice cream. The melting ice cream mingling with the chewy, chocolatey goodness? Pure heaven. These bars also make a fantastic addition to any dessert platter, instantly elevating the spread with their gourmet appeal. They’re surprisingly versatile for various occasions, whether it’s a casual weeknight treat, a bake sale showstopper, or a thoughtful homemade gift wrapped in a pretty bow.
Beyond simple serving, consider some delightful variations to make these bars uniquely yours.
Creative Twists and Customizations:
- Nutty Alternatives: While almonds are key to the “Almond Joy” experience, feel free to experiment with other nuts like pecans, walnuts, or even a mixed nut blend if you’re feeling adventurous. Just make sure to toast them lightly for maximum flavor.
- Chocolate Choices: Don’t limit yourself to just semi-sweet chocolate chips. Dark chocolate chunks will lend a more intense, sophisticated flavor, while milk chocolate chips will amplify the sweetness and creamy texture. A mix of different chocolate types can also add wonderful depth.
- Added Crunch and Flavor: For an extra layer of texture, try sprinkling a few toffee bits into the mix, or even some pretzel pieces for a delightful salty-sweet crunch. A pinch of flaky sea salt sprinkled over the top just after baking can also really make the flavors pop.
- Festive Flair: For holiday gatherings, a drizzle of white chocolate or a scattering of holiday sprinkles on top can transform these into a festive showpiece.
I cannot emphasize enough how much joy these bars will bring to your kitchen and your table. I truly urge you, if you haven’t yet, to gather your ingredients and give this recipe a try. It’s incredibly straightforward, yielding results that taste like you spent hours slaving away, when in reality, it’s wonderfully simple. You’ll be amazed at how quickly these disappear! And once you’ve baked your own batch of these phenomenal Almond Joy Cookie Bars, I would absolutely love to hear about your experience. Did you add any unique twists? What was your favorite part? Please, don’t hesitate to share your photos and stories with me. Happy baking, my friends, and prepare to fall in love with your new favorite cookie bar!

Ultimate Almond Joy Cookie Bars – Simple & Sweet Coconut Treat!
A delightful, bakeable treat that perfectly captures the iconic flavors of the Almond Joy candy bar, reimagined into easy-to-make bars with a golden cookie base, moist shredded coconut, crunchy toasted almonds, and a decadent chocolate drizzle.
Ingredients
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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¾ cup (160g) light brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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2 ½ cups (300g) all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¼ cup toffee bits (optional)
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1 (14-ounce or 397g) can sweetened condensed milk
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5 cups (400g) sweetened shredded coconut
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1 tsp vanilla extract
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¼ tsp coconut extract (optional)
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¼ tsp salt
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2 cups (340g) chocolate chips (semi-sweet, milk, or dark)
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2 tbsp coconut oil or unsalted butter
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½ cup (50g) sliced almonds
Instructions
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Step 1
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang. In a large bowl, cream softened butter, granulated sugar, and light brown sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then vanilla extract. Whisk flour, baking powder, and salt in a separate bowl. Gradually add dry ingredients to wet, mixing on low until just combined; do not overmix. If using, mix in toffee bits. Press two-thirds of dough evenly into the prepared pan. Set aside the remaining dough. -
Step 2
In another large bowl, combine sweetened condensed milk, shredded coconut, vanilla extract (and coconut extract, if using), and salt. Stir until coconut is fully coated and moist. Spread this coconut mixture evenly over the cookie dough base. Crumble the remaining cookie dough evenly over the coconut filling. -
Step 3
Bake for 30-35 minutes, or until the edges are golden brown, the coconut filling is set, and the top crumb layer is lightly browned. Remove from oven and let the bars cool completely in the pan on a wire rack for 1-2 hours before proceeding. -
Step 4
Once bars are completely cooled, melt chocolate chips and coconut oil (or unsalted butter) in a microwave-safe bowl (in 30-second intervals, stirring) or a double boiler until smooth and glossy. Pour and spread the melted chocolate evenly over the cooled coconut layer. While the chocolate is still wet, generously sprinkle the sliced almonds over the top. -
Step 5
Place the pan in the refrigerator for at least 30-60 minutes, or until the chocolate topping is completely set. Use the parchment overhang to lift the bars out of the pan onto a cutting board. Slice into desired squares or rectangles. For the cleanest cuts, gently warm your knife under hot water and wipe it dry between slices. Store in an airtight container.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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