Almond Joy Magic Cookie Bars
Preheat oven to 350˚
Cookie Crust: ( See Chef notes)
½ cup unsalted butter
¾ cup light packed brown sugar
1 teaspoon vanilla
1 egg
1 cup flour
1 cup chocolate graham crackers crushed (can use chocolate teddy grahams)
½ teaspoon baking powder
¼ teaspoon salt
½ cup semi-sweet or milk chocolate chips
Layers:
¾ cup mini semi-sweet chocolate chips
1 ¾ cup shredded sweetened coconut
1 can sweetened condensed milk
Directions:
1.
Line an 8x8 baking pan with parchment paper, leaving a
slight overhand for easy removal and spray with cooking spray; set aside.
2.
For crust:
combine butter and brown sugar until smooth.
Add
vanilla and egg until smooth and creamy. Add the flour, teddy graham crumbs,
baking powder, and salt and mix until fully
combined.
Stir in the chocolate chips. Press dough evenly into
bottom
of the prepared baking pan. Bake for 5 minutes.
3.
Remove from oven
and sprinkle 2/3 of the mini chocolate chips over crust; then the coconut and
sliced almonds. Drizzle the sweetened condensed milk on top. Then sprinkle the
remaining chocolate chips
on
top.
4.
Bake 25 to 30
minutes more. Halfway through, loosely tent the pan
with
aluminum foil to prevent the coconut and almonds from overbrowning and rotate
the pan in the oven.
5.
Allow to cool
completely before cutting. Cut into 16 squares.
Chef notes: Use a 13x9 pan for a thinner crust. Better yet just
make the magic cookie bar crust which is the 1 ½ cups chocolate graham cracker
crumbs and ½ cup butter, melted.
