Sometimes the more I think the more confused I get! Just ask the Rancher. I am not sure if it’s because I am an over analyzer and miss the obvious or the blond coming out.
I made these bars and told J, “I don’t understand why they call them Almond Joy Bars when there are NO almonds, not even almond extract, NO almond anything!” Then I waived the recipe in front of his face. J told me to call them Mounds Bars and get over it. He’s practical like that.
As I was typing up the recipe for this blog post there was a shot sentence towards the end of the recipe. A short sentence sandwiched between two other sentences that read “Sprinkle with slivered almonds.”
Here is the original recipe . My recipe goes something like this:
1 cup or 1 pkg. Graham Crackers, crushed
1/8 c. Powdered Sugar
1/2 stick Butter, melted
Mix and press into 9×9 inch pan. Bake for 7 minutes at 350 degrees.
1 can (14 oz) Sweetened Condensed Milk
1 package (14 oz.) pkg. Coconut
Mix together. Spread over baked crust and bake for 10-15 minutes at 350 degrees or until coconut is starting to turn golden brown on the edges.
6 oz. Chocolate Chips
6 oz. Butterscotch Chips
2 Tbsp. Nutella or Peanut Butter
Slivered Almonds – Optional
Pour over baked coconut mixture. Sprinkle with slivered almonds. Cool for 6 to 8 hours before cutting into squares.
So, this recipe for Almond Joy Bars is the real thing; there are almonds. Be warned, if you come to my house and I serve Almond Joy Bars they may or may not have almonds! I will guarantee that you will love them, if you are a coconut fan that is.
Linking up with: Two Maids a Baking at Two Maids a Milking