Almond Joy Cookie Bars
Almond Joy Cookie Bars might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 283 calories, 4g of protein, and 15g of fat. This recipe serves 24. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Brown Eyed Baker. 1094 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of flour, unsalted butter, baking soda, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 23%, this dish is not so great. Users who liked this recipe also liked Almond Joy Peanut Butter Cookie Bars, Almond Joy Cookie Balls / Weekly Recap, and Almond Joy Bars.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup coarsely chopped almonds
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup semisweet or bittersweet chocolate chips
2 eggs
2 cups all-purpose flour
½ cup granulated sugar
1½ cups light brown sugar
½ teaspoon salt
1½ cups sweetened shredded coconut
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
Equipment:
baking pan
oven
whisk
bowl
hand mixer
spatula
frying pan
knife
Cooking instruction summary:
1. Preheat oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.3. With an electric mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, almonds and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.4. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool completely. Cut into bars; store in an airtight container at room temperature.
Step by step:
1. Preheat oven to 325 degrees F. Butter a 9x13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
3. With an electric mixer, beat the butter on medium speed until smooth and creamy.
4. Add both sugars and beat for another 3 minutes, until well incorporated.
5. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, almonds and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.
6. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.
7. Transfer the pan to a rack and cool completely.
8. Cut into bars; store in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
