|Almond joy bars|
Thea and I baked for two days for the Bake Sale at Appetite for Books in Montreal. We made four different baked items and they totaled over 100 bags of scrumptious treats! They all sold out in very short order and we were able to contribute to a very worthy cause.
|Smoores in the kitchen items for bake sale|
We baked my Oatmeal, Cranberry and White Chocolate Cookies - first blogged about in March 2010 - Oatmeal Cookie; Almond Joy Bars, Snicker Bars and Salted Caramel Chocolate Chip Cookie Bars. The results were delicious - but all these recipes are time consuming. So be sure that you are nice and relaxed and have adequate time on your hands for baking them! The one thing that I can promise you is that they are worth it.
Almond Joy Bars
makes 36 bars
10 tbs unsalted butter
3/4 cup of brown sugar (light or dark)
2 1/2 cup of all-purpose flour
1/2 tsp sea salt
28 ounces sweetened condensed milk
28 oz. shredded coconut
1 tsp vanilla extract
4 cups semi-sweet chocolate chips (or you can use bittersweet chocolate)
Preheat the oven to 350 degrees and line a 13X9 inch pan with aluminum foil (allowing the foil to extend beyond the pan for easy removal) and spray with Pam. Set the pan aside.
Cream the butter and the sugar in the bowl of a stand mixer. Add the flour and salt and combine until the mixture resembles coarse meal. Transfer to the prepared pan and pat down evenly. Bake for 8 minutes or until slightly brown. Remove from the oven and place on a wire rack to cool. While the pan is cooling prepare the coconut layer. In a large bowl combine the condensed milk, coconut and vanilla. Spread over the cooled crust and bake for 20-26 minutes or until golden brown.
|Almond Joy Bars after second baking|
|Finished Almond joy bars|