If you like Almond Joy bars, you're going to love these! Soft, chewy and loaded with coconut, almonds and dark chocolate!! Mmm!
Discover the ultimate guilt-free indulgence with our latest creation: Keto Almond Joy Cookies! Bursting with rich almond and coconut flavors, these delectable treats are a must-try for any keto enthusiast. Imagine sinking your teeth into a chewy, chocolatey cookie loaded with sugar-free chocolate chips and…
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
I know, I know, I have been on this insane cookie craze lately! But these, my friends, are outrageously good! These are
Take your love for the chocolate-covered coconut almond candy bar to the next level with these incredible Almond Joy Cookie Bars. They’re sweet, decadent, and perfect for all occasions.
If you love Almond Joy candy bars, you're definitely going to want to make these easy, fun, and delicious Almond Joy Cookies!
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on one of our favorite candy bars. You get the best of both worlds with a cookie that's both crunchy and chewy. Dunk them in a glass of cold milk, or eat them warm just out of the oven. You can't go wrong either way!
When your friends and family taste these almond joy cookies, they will never believe how easy they are to make! With just 5 ingredients and 5 easy steps, you'll look like a professional baker once you follow my almond joy cookie recipe.
Enjoy Vegan Almond Joy Cookies as a delicious alternative to the candy bars you can buy in a store. These homemade cookies are healthier and tasty too!
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
Soft, chewy, completely irresistible Almond Joy Cookies! These ultra thick bakery style Almond Joy Cookies with golden brown edges and ooey gooey centers.
My Almond Joy Cookies are made with 4-ingredients and just like the candy. Sweetened coconut, chocolate chips, almonds, and sweetened condensed milk! Easy to make and perfect for holiday baking!
These 0-point Almond Joy Cookies are a delightful and guilt-free treat for anyone following the Weight Watchers program or simply looking for a healthier snack option. Made with wholesome ingredients…
These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
Take your love for the chocolate-covered coconut almond candy bar to the next level with these incredible Almond Joy Cookie Bars. They’re sweet, decadent, and perfect for all occasions.
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
Almond Joy Cookies are packed with rich mini chocolate chips and shredded coconut, that are incredibly easy to make with only four simple ingredients, making them the perfect snack for any occasion.
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
These decadent almond joy cookies are the sticky sweet reincarnate of the coconut candy Hershey’s pumps out by the truckload, only better!
This no-bake recipe is so easy and only uses 5 ingredients!
SCRAPS #35: turning candy bars into cookies
These will be gone in no time! Lazy chocolate chip cookie bars are the easiest cookies you will ever make!
Learn to host the perfect event whether it's setting a magazine-worthy tablescape for your next dinner party to throwing an epic backyard bash.
***Feel like you're seeing double? Yes, this is a repost of a previous recipe. I'm reposting it for the holidays, as it's become quite popul ...
Become your own personal cheesecake factory.
These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven. Pin for Later Explain this to me . . . why is it that on a weekday, when my alarm goes off and it's time to get up for work, I am dead tired, but when the weekend rolls around and I can't wait to sleep in, my eyes pop open (without an alarm) at the same time as the weekday and I am wide awake???? It doesn't make sense. I just want to sleep in until at least 9 a.m. please :) Saturday morning, I was wide awake at 7 a.m. Maybe I was too anxious to try out this new recipe I had been planning all week. We had treats at work last Tuesday and one of my co-workers brought in Magic Layer Bars. I LOVE her Magic Layer Bars. BUT . . . I got to thinking. How about an Almond Joy version and use chocolate graham crackers instead of regular, almonds instead of pecans and add loads of coconut. I wanted a thick bar and I remembered pinning Sally's Ultimate Magic Cookie Bars awhile back. Rather than using a graham cracker crust, she created a graham cracker cookie crust. BEST DECISION EVER, SALLY. The crust is thick and soft and chewy and is guaranteed to become a base of many recipes to come. The result is DIVINE, DECADENT, SINFUL, RICH, AMAZING, IRRESISTIBLE. Okay, okay, so I really really loved these bars. They totally reminded me of an Almond Joy. You need to try this recipe ASAP. Almond Joy Magic Cookie Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect. Base Recipe adapted from: Sally's Baking Addiction Linked up at Weekend Potluck!
