Home Made Almond Joy Bars

Yum-o!  Do these look wonderful?  I thought so, too.  So when this recipe from Santa's Gift Shoppe and Ideas  appeared linked up to blog parties a week or so ago I just had to try them!  If you have to try them, too, here is the recipe:

Almond Joy Bars

2 c. graham crackers

1 1/2 c. whole almonds (toasted)

1/3 c. brown sugar

2/3 c. butter, melted

1 14oz. pkg. flaked coconut

1 14oz. can sweetened condensed milk

18 oz. dark chocolate pieces, melted

Directions:
1. Preheat oven to 350^o.  Place graham crackers, 1/2 c. of the toasted almonds and brown sugar in a food processor or blender.  Cover; process until almonds are finely chopped.  Add butter, cover; pulse 4 or 5 times or until mixture is well combined.  Press crumb mixture into bottom of an ungreased 13x9x2 inch baking pan.  Bake in preheated oven for 12 min.  Cool on wire rack.  (I didn't cool these (much), because I figured they were going right back into the oven.)
2. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over cooked crust. Sprinkle remaining toasted almonds over coconut layer.  Bake 10 min.
3. Spread melted chocolate over top of baked mixture.  Cool completely in pan on wire rack or chill in refrigerator until the chocolate is set. Cut into bars (do this before the chocolate gets too set, or are out of the fridge for awhile, otherwise it will crack).

To store:  Place bars in a single layer (in an airtight container); cover.  Refrigerate up to one week or freeze for up to three months (ah, ha, ha, ha three months!).  Let stand 30 min. before cutting and serving.  If you would like a photo step by step tutorial, as well as, directions for toasting almonds (do not skip toasting), see the post at Santa's Gift Shoppe & Ideas.

When I made mine, I didn't remember I needed graham crackers, so I didn't buy those.  I did have, however, a spare box of Teddy Grahams.  (They were BOGO at Publix.)  So a lot of little bears lost their lives in order to make the crust.  A change I made:  I did not melt the chocolate chips separately.  I sprinkled the chips on the hot coconut topping, loosely covered with foil and after a few minutes they were melted enough to spread (saves a step and a dirty dish).

(You can stop drooling on your keyboard, now! - Chuckle!)  Warning:  Do not leave stored out on the counter, as they will call your name every time you walk past until you "sliver" your way through way too much.  (Maybe that's just me...)  You know I love Micheal's blog, Designs by Gollum so I'll be joining her. 






As well as (I <3 these ladies, too!):







My post groove is a little thrown off this week.  I'll be singing with the FL Worship Choir on Friday in Clearwater.  (We'll be wearing our new concert tops, more black sparkles, and singing the music from our new CD!)  My next post will be another item off my Smackdown list.  I'll post that no later than Saturday.  If you'd like a hint, it's a project I'm nabbing from Redheads Craft More Fun.