A few days ago I had the intention of making a banana cream pie, but then I realized I hadn’t packed a pie dish or really anything to hold something like that. Instead, we ate the bananas and I looked through the cupboards to see what else we had (don’t worry, the cream pie will be made at some point this week). I knew I wanted to make something with chocolate and coconut. That’s when I found a package of slivered almonds. Deconstructed Almond Joy bars it was. Since I love the dark chocolate in Mounds, I made my bars with 60% cacao baking chips, but semisweet or milk would work too. We really loved everything about these bars. They’ve got great bite and chew to them, plus they’re crammed full of gooey chocolate, toasted coconut and crunchy almonds- a perfect combination!
Coconut Almond Blondies Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 12 tablespoons (1 ½ sticks) unsalted butter - melted and cooled
- 1 1/2 cups light brown sugar - packed
- 2 large eggs
- 1 tsp baking powder
- 1/2 teaspoon salt + an extra pinch to sprinkle on top
- 1 1/2 teaspoon vanilla extract
- 1/4 tsp coconut oil - optional
- 1 cup sweetened shredded coconut - lightly toasted**
- 1 cup semisweet or bittersweet chocolate chips
- 1/3 cup slivered almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving at least a 2″ overhang (this makes pulling them out cleaner and easier).
- **Spread the coconut across a baking sheet and place it in the oven. Bake for 6 minutes, stirring every 2–3 minutes. Remove from the oven when the coconut becomes lightly golden brown in color. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer, beat together the melted butter and brown sugar for 30 seconds. Turn the speed to low and add one egg at a time. Add the vanilla (coconut oil too, if desired) and mix until combined.
- Remove the bowl from the stand mixer. Fold in the dry ingredients. Do not overmix. Gently fold in the toasted coconut, chocolate chips, and half of the slivered almonds. Pour into the prepared pan. Sprinkle the remaining almonds and salt over the top.
- Place in the oven and bake for 22–24 minutes, or until the top is shiny, cracked, and firm to the touch. Remove from the oven and place the pan on a wire rack to cool completely (about 30 minutes). Remove the bars from the pan using the overhanging edges of parchment or foil. Cut into bars.
NOTES
Nutrition
Adapted from America’s Test Kitchen- Blondies
these look so yummy! I am going to have to try them!
These look great for a summer picnic… nothing to melt.. summery flavors. Thanks for sharing this an your other great recipes on foodie friday.
Those look awesome! The perfect combination of crunchy and sweet. I would love for you to share this with my readers at Mealtime Monday!
http://www.couponingncooking.com/2012/06/mealtime-monday-recipe-link-up-party_10.html