If you love coconut, chocolate, and almonds, these Almond Joy magic bars are the perfect mix. They’re gooey in the center , crisp on the edges, and built on a rich chocolate graham crust.
Why These Have The Word “Magic” In The Title
- Better texture in every layer: A chocolate graham crust gives you a simple base that sets these bars apart from other magic bar recipes.
- Faster and simpler prep: Layer the ingredients, bake, and slice. It all comes together fast with pantry staples.
- Candy-bar flavor, homemade freshness: You get the flavor of an Almond Joy, but with richer chocolate, fresh coconut, and toasted almonds.
Almond Joy Magic Bars Ingredients
- Easier Drizzle Tip: Warm your sweetened condensed milk so it spreads over the top.
- No Chocolate Graham Crackers? Use chocolate Teddy Grahams or mix 1 tablespoon of cocoa powder with regular Graham crackers.
- Chocolate Chips: Mini or regular chips work well. Milk or semi-sweet are both great.
- Salted Butter: The salt balances the sweetness and brings out the chocolate.
How to Make Almond Joy Magic Bars
If you want a dessert that tastes like your favorite Almond Joy candy bars, you’re in the right place. These bars mix gooey coconut and chocolate with crunchy almonds and a chewy crust. The textures work together and make each bite great.
- Prep & Make Graham Cracker Crust: Heat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, then line it with parchment. Stir the chocolate graham crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan.
- Chocolate Chips: Sprinkle 1 – 1 ½ cups of the mini semi-sweet chocolate chips over the crust.
- Coconut Layer: Then layer on shredded sweetened coconut.
- Almond Layer: Sprinkle sliced almonds over the coconut.
- Sweetened Condensed Milk Layer: Drizzle sweetened condensed milk evenly over the top.
- Top & Bake: Sprinkle a few more mini chocolate chips over the top, then bake for 20 minutes. Allow almond joy magic cookie bars to cool completely before cutting.
Alyssa’s Pro Tip
Crust: Press the crust firmly into the pan so it sticks together and cuts nicely. The bottom of a measuring cup works great to press and make the layer even.
Pin this now to find it later
Ingredients1x2x3x
Crust
- ▢ 1 ½ cups chocolate graham cracker crumbs about 12 graham crackers
- ▢ ½ cup melted salted butter
- ▢ 2 tablespoons granulated sugar
Filling
- ▢ 2 ½ cups shredded sweetened coconut
- ▢ 1 ½ cups mini semi-sweet chocolate chips
- ▢ 1 cup sliced almonds
- ▢ 1 (14-ounce) can sweetened condensed milk
Instructions
- Preheat the oven to 350℉. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray, line it with parchment paper, and set it aside.
- Combine 1 ½ cups chocolate graham cracker crumbs , 2 tablespoons granulated sugar , and ½ cup melted salted butter in a bowl and stir until combined. Press firmly into the bottom of the prepared pan.
- Sprinkle half of the 1 ½ cups mini semi-sweet chocolate chips over the crust. Then layer on 2 ½ cups shredded sweetened coconut . Sprinkle 1 cup sliced almonds over the coconut.
- Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle a few more mini chocolate chips over the top. Bake for 20 minutes. Allow to cool completely before cutting.
Notes
- Room Temp & Fridge: Store cooled bars in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- Freezer: Freeze in an airtight container or wrap slices individually; they’ll keep for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Delicious Coconut Desserts to Try Next
Desserts
Coconut Cream Lush
2 hours 25 minutes
Recipe Skill Levels
Old-Fashioned Oatmeal Cake
55 minutes
Desserts
Lemon Coconut Cake
1 hour 10 minutes
Desserts
Coconut Lime Butter Bars
25 minutes
Almond Joy Magic Bars
Ingredients
Crust
- 1 ½ cups chocolate graham cracker crumbs about 12 graham crackers
- ½ cup melted salted butter
- 2 tablespoons granulated sugar
Filling
- 2 ½ cups shredded sweetened coconut
- 1 ½ cups mini semi-sweet chocolate chips
- 1 cup sliced almonds
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Preheat the oven to 350℉. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray, line it with parchment paper, and set it aside.
- Combine 1 ½ cups chocolate graham cracker crumbs , 2 tablespoons granulated sugar , and ½ cup melted salted butter in a bowl and stir until combined. Press firmly into the bottom of the prepared pan.
- Sprinkle half of the 1 ½ cups mini semi-sweet chocolate chips over the crust. Then layer on 2 ½ cups shredded sweetened coconut . Sprinkle 1 cup sliced almonds over the coconut.
- Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle a few more mini chocolate chips over the top. Bake for 20 minutes. Allow to cool completely before cutting.
Notes
- Room Temp & Fridge: Store cooled bars in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- Freezer: Freeze in an airtight container or wrap slices individually; they’ll keep for up to 3 months.
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Almond Joy Magic Bars https://therecipecritic.com/almond-joy-magic-bars/
