Sunday, June 1, 2014

Almond Joy Bars

This is a mash-up of the Almond Joy and Mounds Candy Bars. We’ve taken our Coconut Macaroon Cookie Mix and used it as a filling for a bar anchored on a buttery sugar cookie crust. Spread a thin or thick layer of chocolate on top and you have something very close to a candy bar. These bars freeze well if you can keep them on hand.
Recipe Courtesy of: Love’n Bake®


For the Cookie Crust:
2cups all-purpose flour
1/4teaspoon salt
3/4cup (6 ounces) unsalted butter, softened
3/4cup granulated sugar
1large egg
1teaspoon vanilla extract

For the Coconut Filling:
6cups (1 ½ pounds) American Almond Products Vanilla Coconut Macaroon Cookie Mix
1cup boiling water
2cups (12 ounces) bittersweet chocolate chips
1Tablespoon vegetable oil


  1. To make the Cookie Crust: Line a 13 x 9-inch pan with aluminum foil so that it overhangs the edges by 2 inches on each side. Butter the foil. Preheat the oven to 350°F.
  2. Stir the flour and salt together.
  3. In the bowl of a mixer fitted with the paddle, cream the butter and sugar on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl.  Add the flour mixture. Blend on low speed until just combined without over mixing.
  4. Gather the dough into a ball. Flatten the ball into a disk and wrap it tightly in plastic wrap or slide it into a plastic bag. Refrigerate for 1 hour until firm.
  5. On a floured surface, roll out the dough to 1/4-inch thickness. Cut the dough into an even rectangle the size of the pan. Transfer the dough to the pan. Use any leftover scraps of dough to patch any tears in the dough.
  6. Bake until the dough is set and lightly golden but not browned, for about 16 to 18 minutes. Cool on a wire rack to cool.
  7. To make the Coconut Filling:While the crust is baking, combine the coconut macaroon mix in a bowl with the boiling water.  Stir with a spatula until moistened.  Let the mixture sit for 20 minutes.
  8. Spread the coconut filling in an even layer over the warm crust. Return the pan to the oven and bake until lightly golden on the edges but still moist, for about 15 to 20 minutes. Cool completely on a wire rack.
  9. Melt the chocolate and vegetable oil in a small bowl over simmering water.  Stir until smooth then spread the chocolate over the cooled baked macaroon filling. Allow to cool completely.  Use a long chef’s knife dipped in hot water and wiped dry to portion into small 1 x 2-inch bars.
Note: Ghirardelli, Wilton and other manufacturers make chocolate wafers for melting that can be used as a coating on these bars.  We used 12 ounces of chocolate when we coated the bars.