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Category: Bars
Prep Time: Cook Time: Total Time:
3 finely ground chocolate sandwich cookies
1 egg white
1 (14 oz) pkg sweetened flaked coconut
3/4 cup slivered almonds
1 (12 oz) pkg semi-sweet chocolate chips
2 (14 oz) cans sweetened condensed milk
Preheat oven to 350. Line a 9 inch square pan with enough foil to overhand sides by 1 inch. Butter the foil. Mix crumbs, butter and egg white. Mix 1 tbsp coconut, 1 tbsp almonds and 1 tbsp chocolate chips; reserve. Press 1/2 crumb mixture into bottom of pan; sprinkle with 1/2 of remaining coconut, 1/2 cup almonds, 1/2 of remaining chocolate chips.
With hands, firmly pack mixture into pan. Pour 1 can milk of chips; level top. Sprinkle with remaining crumb mixture. Cover mixture with plastic wrap; with hands, firmly pack mixture. Remove wrap. Sprinkle crumb mixture and remaining coconut, almonds, chocolate chips; firmly pack. Pour remaining milk over top; level. Sprinkle with reserved coconut mixture.
Bake 30 minute or until bubbly. Fold foil over edges; bake 10-12 minutes or until golden. Cool on rack for 30 minutes. Refrigerate until cooled completely and firm, about 4 hours. Cut bars while cold.
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ALMOND JOY COOKIE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
3 finely ground chocolate sandwich cookies
1 egg white
1 (14 oz) pkg sweetened flaked coconut
3/4 cup slivered almonds
1 (12 oz) pkg semi-sweet chocolate chips
2 (14 oz) cans sweetened condensed milk
Preheat oven to 350. Line a 9 inch square pan with enough foil to overhand sides by 1 inch. Butter the foil. Mix crumbs, butter and egg white. Mix 1 tbsp coconut, 1 tbsp almonds and 1 tbsp chocolate chips; reserve. Press 1/2 crumb mixture into bottom of pan; sprinkle with 1/2 of remaining coconut, 1/2 cup almonds, 1/2 of remaining chocolate chips.
With hands, firmly pack mixture into pan. Pour 1 can milk of chips; level top. Sprinkle with remaining crumb mixture. Cover mixture with plastic wrap; with hands, firmly pack mixture. Remove wrap. Sprinkle crumb mixture and remaining coconut, almonds, chocolate chips; firmly pack. Pour remaining milk over top; level. Sprinkle with reserved coconut mixture.
Bake 30 minute or until bubbly. Fold foil over edges; bake 10-12 minutes or until golden. Cool on rack for 30 minutes. Refrigerate until cooled completely and firm, about 4 hours. Cut bars while cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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