Friends, I bring you wonderful christmastime news from my kitchen! This year my selection that I made for the Christmas cookie swap turned out far better than I anticipated! And I thought you might like to see them, and maybe even make them over the holidays.
They are almond joy bars, ahem, without the almonds… and they have given my taste buds great JOY! 🙂
I hope you like them as much as I do!
(Not almond) JOY Bars…
Ingredients:
Cookie crust: 10 tbsp unsalted butter, ¾ cup light brown sugar, 2 ½ cup flour
filling: 2 cans (28 oz) sweetened condensed milk, 2 large bags (total of 28 oz) shredded coconut, 1 tsp vanilla
chocolate topping:
1 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. butter
1 1/2 c. chocolate chips
1 c. almonds
Directions
Preheat oven to 350° F . Line a jelly roll pan (15×10) with aluminum foil and coat with canola or vegetable spray.
In a small bowl, cream butter and brown sugar until combined. Add the flour. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Mix sugar, butter, and milk. Bring to a boil, add chocolate chips, stir until melted. Pour over coconut layer. Let it cool, then chill in the refrigerator until topping is firm. Cut and serve.
(recipe adapted from the blog : justapinch.com)
daily portion 