ALMOND JOY Layered Bars

ALMOND JOY Layered Bars

The layered look is in. And the layered flavors of coconut, chocolate and crunchy almonds in this bar recipe are out of this world.

Prep Time: 25 Minutes

Skill Level: Beginner

Ingredients

  • 18 to 20 ALMOND JOY Snack Size Candy Bars
  • 2 cups chocolate wafer cookie crumbs
  • 6 tablespoons butter or margarine
  • 6 tablespoons powdered sugar
  • 1 can (14 oz.) sweetened condensed milk
  • 4 cups plus 1 tablespoon MOUNDS Sweetened Coconut Flakes
  • 1-1/4 cups plus 1 tablespoon sliced almonds
  • 2 cups (11.5 oz. pkg.) HERSHEY'S Milk Chocolate Chips OR 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 cup whipping cream
  • 1 teaspoon shortening

Directions

1. Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan. Unwrap and cut* each bar into 6 pieces; set aside.

2. Combine cookie crumbs, melted butter and powdered sugar in large bowl, stirring until well blended. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, 4 cups coconut and 1 cup almonds in large bowl. Carefully drop mixture by spoonfuls over crust; spread evenly.

3. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool completely.

4. Place 1-3/4 cups chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread evenly over bars. Sprinkle top with candy bar pieces, lightly pressing into chocolate layer.

5. Place remaining 1/4 cup chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars. Sprinkle remaining coconut and almonds over top. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers. Makes about 24 bars.

* Candy will cut easier if placed in freezer about 15 minutes before cutting.