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Posts Tagged ‘Bar Cookies’

almond joy bars plated

Years ago, my mom used to make this wonderful coconut candy dipped in chocolate. It took a lot of work and the chocolate contained paraffin wax. Needless to say, the few times I attempted to make the candy, I left out the wax and found the whole process to be both traumatic and awful.

I did keep the recipe for the filling though.

After seeing various recipes for Almond Joy Bars on Pinterest, I decided to make up my own, using the filling from the dipped candy.

These bars were relatively simple to put together. You do need to either keep them in the fridge or the freezer, though. The centers are sticky and need to be kept chilled.

If you like coconut, almonds and chocolate, you will definitely love these!

almond joy bar ingredients

Ingredients

Combine filling ingredients. Cover with plastic wrap and freeze until firm.

Combine filling ingredients. Cover with plastic wrap and freeze until firm.

Mix crust ingredients until crumbly. Press into greased (or foil-lined pan) and bake until set.

Cool crust completely before adding filling.
Cool crust completely before adding filling.
When crust is cool, spoon on filling. It will be sticky, so work fast while it is cold. Spread out evenly over crust.

When crust is cool, spoon on filling. It will be sticky, so work fast while it is cold. Spread out evenly over crust.

Nuke chips, butter and cream in 20-30 second bursts until chips are melted. Mix well.

Nuke chips, butter and cream in 20-30 second bursts until chips are melted. Mix well.

Spoon over filling and spread out evenly.

Spoon over filling and spread out evenly.

Top with more sliced almonds then freeze until firm. Cut into bars and indulge!

Top with more sliced almonds then freeze until firm. Cut into bars and indulge!

Almond Joy Bars

Crust:

1 cup flour

1/2 cup sweetened shredded coconut

2 tbsp. sugar

6 tbsp. butter

Filling:

1 can condensed milk

1 cup sliced almonds

1 cup sweetened shredded coconut

1 1/2 sticks of butter

3 cups powdered sugar

Topping:

1 cup semi-sweet chocolate chips

2 tbsp. butter

1/3 cup heavy cream

1/4 cup sliced almonds

Preheat oven to 375 degrees.

Crust – Beat softened butter then add in flour, sugar and coconut. Mixture will be crumbly.  Press into greased baking dish (if you are lazy like me, line it with foil then spray with non-stick spray. It makes it easy to lift out and cut bars when finished). Bake for about 6-8 minutes, until just set. Remove from oven and cool completely.

Filling – Mix condensed milk, almonds, coconut, butter and sugar until well mixed. Freeze until firm. When crust is cool, spoon filling over the top and spread out to smooth.

Topping – In a microwave safe bowl, mix chips, butter and cream. In 20-30 second intervals, cook until chocolate melts and cream and butter are fully combined. Spread over the top of the filling and sprinkle with nuts. Put in the freezer until firm then take out and cut into bars.

Keep refrigerated or in the freezer until ready to serve (if you feel like sharing!).

These are rich, but oh, so good!

She Who Loves Chocolate and Coconut

25 days 2011

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One of my favorite treats to make (Ok, I will admit it – eat) during the holidays is Seven-Layer Bars.

These are so easy to make and taste so delicious. People will think you have slaved over them when it is really so simple. The first year I made these my youngest niece, the one who got stuck wreath making with me, nearly floundered on them. Yes, they really are that good.

Last year, I took my two grand-nieces for a day of shopping and fun. We ended up eating lunch at a restaurant that offered the most wonderful dessert – a warm Seven-Layer Bar topped by vanilla ice cream and caramel sauce. I thought I would melt in a puddle right there and the girls would have to find a ride home. I only half-melted because Katie, who shares my chocoholic genes, wanted a bite and then promptly inhaled the rest of my treat. Sweet little whippersnapper. Pulling out cute smiles and warm hugs while she steals my chocolate. My gracious goodness.

Anyway, here is the recipe! Enjoy!

 

Ingredients

 

 

Melt butter in the pan in the oven.

 

 

Top butter with graham cracker crumbs. Since I'm a lazy slug, I save the graham cracker packages from cheesecake mixes because they have just the right amount of pre-crushed graham crackers for this recipe (cheesecake filling goes in store-made graham cracker crusts, of course!).

 

 

Up next - sweetened coconut.

 

 

Chocolate chips followed by butterscotch chips make the next two layers.

 

 

Here come the pecans. If you have whole nuts and don't own fancy nut-crushing kitchen tools, a meat tenderizer and a ziploc bag do a bang-up job!

 

 

Finish it off with the sweetened condense milk. Remember, do not stir!

Seven-Layer Bars

 

Seven-Layer Bars

1/4 cup plus 1 tbsp. butter

1 1/4 cup graham cracker crumbs

1 cup coconut

1 cup chocolate chips

1 cup butterscotch chips

1 cup chopped pecans

15-ounce can sweetened condensed milk

Preheat oven to 325 degrees.

Put butter in a 9 x 9 or a 11 x 7 inch baking pan. Put into oven and let melt. When it is melted pull out and top with ingredients in the following order: graham crackers, coconut, chocolate chips, butterscotch chips, pecans, sweetened condensed milk.

DO NOT STIR! REPEAT – DO NOT STIR!

Just layer the ingredients and then place in the oven for about 30-40 minutes until bubbling and brown.

The smell will be heavenly when you pull them from the oven.

Cut into small squares because these babies are rich. Serve alone or with ice cream and caramel sauce. Just make sure no chocolate-thieving 7-year-olds are around!

Happy Holiday Entertaining,

The chocolate-less aunt

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