Ultimate Almond Joy Magic Bars for the win! These delicious, gooey magic bars consist of a buttery, shortbread cookie crust, chopped almonds, a rich coconut and sweetened condensed-
These bars have all the classic flavors you love in Almond Joy candy bars, but it’s been transformed with a modern twist!
It’s a cookie and candy combination sweet treat, that will have all the peeps jumping for joy…like almond JOY! Get it? 🙂
You’ve probably had these bars sometime in your lifetime. These bars go by a few different names, like 7-Layer Bars, Magic Bars and Hello Dollies, but I’ve always known them as Magic Bars, which I love, because they really are like magic!!
So what is the magic?
It’s the sweetened condensed milk!
It is the magic ingredient, holding everything together, giving this cookie a quality that is like no other you’ll find. I love using Eagle Brand Sweetened Condensed Milk in desserts. It’s always in my pantry and I’ve used it in this, this and this. 🙂
After my first bite, I was in love with these.
They are gooey, creamy, sweet, crunchy, nutty and buttery. The coconut, chocolate and almonds are such a wonderful trifecta and with the sweetened condensed milk and the shortbread crust, it doesn’t get much better than this.
Just thinking about them, makes my mouth water. Mmmm-Mmmm Good!
These are really popular for potlucks, bake-sales, picnics and barbeques and if nuts aren’t your thing, leave them out!
But give these Ultimate Almond Joy Magic Bars a try!! Amazing!!
- 1 ½ sticks or 12 tablespoons unsalted butter at room temperature
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 1½ cups coarsely chopped almonds
- 1½ cups shredded coconut
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
Preheat oven to 350 degrees F. Line a 9×9-inch square baking pan with parchment paper, allowing it to hang over all sides.
Using a mixer, on medium speed, beat the butter and brown sugar until light and fluffy a couple of minutes.
Add the vanilla extract and mix to combine.
Add the flour and mix on low speed until crumbly.
Transfer the mixture into the prepared pan and press into an even layer.
Bake until the edges are light golden brown, about 15 minutes.
Remove from the oven, and sprinkle the chopped almonds over the crust, and top with the shredded coconut.
Pour the sweetened condensed milk evenly over top, then sprinkle the chocolate chips and return to the oven 20 to 25 minutes, until the edges are light brown .
Transfer to baking rack and cool completely.
Refrigerate for at least 30 minutes before cutting into squares.
The bars can be kept at room temperature, in an airtight container, for up to 5 days.
You can also freeze Magic bars, just thaw the cookies for a few hours in the fridge before serving