These Coconut Almond Bars are a delightful homemade candy bar recipe filled with toasted coconut and topped with chocolate, caramel, and crunchy almonds!
Prep Time10 minutesmins
Cook Time30 minutesmins
Chill Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: almond bar, coconut, magic bar with cookie
1bagshredded, sweetened, coconut (toasted, see recipe below)14 ounce
1cansweetened condensed milk14 ounce
1teaspoonalmond extract
For the Topping:
1bagmilk chocolate morsels12 oz
¼cupcaramel sauce
½cupSliced Almonds
Instructions
Preheat oven to 350°F. On a large baking sheet, spread out coconut into a single layer. Bake for 10-15 minutes, stirring every 5 minutes. Coconut should be lightly browned when done. Remove and cool.
For the crust, beat together butter, corn syrup, brown sugar, almond extract, and egg yolk until smooth. Add in flour, baking powder, and salt and beat until fully combined.
Pat dough into the bottom of a greased 13x9-inch baking dish. Bake for 5- 6 minutes (it will not be fully cooked) in a 350°F oven.
While crust is baking, combined the toasted coconut, almond extract, sweetened condensed milk in a bowl. Drop by tablespoon onto the partially baked crust. Return to oven and bake an additional 20-22 minutes, until edges of crust are lightly browned.
Remove from oven and sprinkle with milk chocolate chips immediately. Drizzle caramel sauce over the top and add sliced almonds. Allow to cool completely. Once cooled, cover and refrigerate at least 30 minutes before slicing and serving.
I prefer to store this in the refrigerator to keep the bars from getting too soft. ENJOY.
Notes
Keep cold: Store Coconut Almond Bars in the fridge. It keeps them from getting too soft and you'll love the chilled flavor!
Grease your baking pan: Before adding the crust, give the pan a generous spray with baking spray. This is a must if you don't want bars sticking to your pan.