Go Back

Almond Joy Bars

These bars are seriously decadent! People often beg me for the recipe!

Course Dessert
Cuisine American
Keyword almond joy bars
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 35 minutes
Calories 266 kcal
Author Amanda Rettke



  • 1 cup (128g) confectioner's sugar
  • 2/3 (85g) all purpose flour
  • 3/4 cup (96g) dark cocoa
  • 1/2 cup (1 stick or 113g) Challenge Unsalted Butter


  • 28 ounces sweetened condensed milk
  • 28 ounces sweetened coconut flakes
  • 1 teaspoon coconut extract

Ganache Topping

  • 24 ounces dark chocolate
  • 1 1/2 cups (340g) Challenge Unsalted Butter
  • 1 1/2 cups (367g) whole milk
  • handful of almonds to place on top



  1. Preheat oven to 350°F.
  2. Whisk confectioner's sugar, flour, and cocoa powder together in a bowl until combined. Pour melted butter into the mixture. With a spatula, stir to combine all the ingredients until fully incorporated. (Mixture will be dry)
  3. Pour chocolate crumbs into a greased 9x13 baking dish and press into an even layer.
  4. Set aside.


  1. In a large bowl combine the condensed milk, coconut flakes, and coconut extract. Stir until ingredients are fully incorporated. If the mixture seems too dry, let it sit for a couple minutes and it will appear to have more moisture.
  2. Spread the coconut mixture over the chocolate crust and smooth into an even layer.
  3. Bake for 20-22 minutes or until it starts to brown. A few random flakes might turn dark brown, but the overall crust should not burn.

  4. After the coconut bar has cooled a bit, add almonds on top. You can place them all over or 1 or each individual bar.


  1. Pour chocolate into a medium to large bowl. Set aside.
  2. Place butter and milk in a medium saucepan over medium heat. Cook about 5 minutes, stirring occasionally. Do not allow milk to burn.
  3. Pour hot milk over the chocolate and allow it to sit for a couple minutes. Using a whisk, stir the chocolate mixture until it comes together and starts to thicken; about 5 minutes. (Chocolate should be shiny)
  4. Pour chocolate over warm coconut and then place in the refrigerator for at least 1 hour, or until chocolate has set.
  5. Best served at room temperature.

Recipe Video