Top Recipes

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

69%
Read More
Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

52%
Read More
Easy Coconut Curry Chicken

Easy Coconut Curry Chicken

77%
Read More
Best Herb Roasted Chicken Thighs

Best Herb Roasted Chicken Thighs

90%
Read More
Easy Chewy Chocolate Chip Cookie Bars

Easy Chewy Chocolate Chip Cookie Bars

92%
Read More
Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls

64%
Read More

Almond Joy Magic Cookie Bars

82/100 by 510 users
Almond Joy Magic Cookie Bars

ingredientsCookie 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)

instructions

  1. Preheat oven to 350 degrees. Line an 8×8-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.
  2. 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.
  3. 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.

Base Recipe adapted from site

Share This:

More from Recipes

Cheesy Creamy Low-carb Chicken Cordon Bleu Bake

Cheesy Creamy Low-carb Chicken Cordon Bleu Bake

53%
Read More
Nashville Chicken In The Air Fryer

Nashville Chicken In The Air Fryer

64%
Read More
The Best Low Carb Philly Cheesesteak Skillet

The Best Low Carb Philly Cheesesteak Skillet

84%
Read More
The Best Garlic And Herb Roasted Turkey

The Best Garlic And Herb Roasted Turkey

81%
Read More
Best Skillet Creamy Garlic Chicken With Broccoli

Best Skillet Creamy Garlic Chicken With Broccoli

62%
Read More
Cranberry And Walnut Pinwheels

Cranberry And Walnut Pinwheels

74%
Read More
The Best Frozen Strawberry Dessert

The Best Frozen Strawberry Dessert

92%
Read More
Easy Cherry Bread Recipe

Easy Cherry Bread Recipe

63%
Read More
Donut Krispie Treats

Donut Krispie Treats

70%
Read More
Easy Focaccia Bread

Easy Focaccia Bread

89%
Read More
Parmesan Ranch Chicken

Parmesan Ranch Chicken

50%
Read More
Easy Chocolate Magic Custard Cake

Easy Chocolate Magic Custard Cake

90%
Read More
The Best Oatmeal Jammys

The Best Oatmeal Jammys

76%
Read More
Crispy Honey Chicken

Crispy Honey Chicken

55%
Read More
Easy Blueberry Pie Bars

Easy Blueberry Pie Bars

64%
Read More
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

58%
Read More
The Best Parmesan Chicken Penne

The Best Parmesan Chicken Penne

62%
Read More
The Best 3-ingredient Crescent Sausage Bites

The Best 3-ingredient Crescent Sausage Bites

72%
Read More

Pages