Almond Joys: 36
10 tbs of butter
3/4 cup of brown sugar (light)
2 1/2 cup of flour
1/2 tsp of sea salt
28 oz of sweetened condensed milk
28 oz of shredded coconut
1 tsp of vanilla extract
5 cup of bittersweet baking chunks
Preheat the oven to 350. Then, line a sheet pan with aluminum foil and spray with canola spray. I use a 13 x 9 inch pan.
In a bowl or mixer, cream together butter and brown sugar until combined.
Then, add the flour and the salt. Mix, until it resembles chunky bread crumbs.
Then, put the chunks onto the aluminum foil and evenly pat it down to an even layer.
Bake for 8 minutes and let it cool.
Next, make the yummy coconut filling. In a bowl combine the condensed milk, the vanilla extract, and the coconut.
Spread it evenly over the crust.
Bake it for 20- 25 minutes or until it is golden brown.
Next melt the chocolate over a double broiler (or melt it in the microwave depending on which type of chocolate you use) and then pour it on top of the coconut.
Here, you can also add an almond on top or you can just leave them like they are. I left the almonds off of these, Either way is delicious!
Cut them into squares. (This may get messy) :) I also refrigerate mine because I like them cold, but it is up to you and your preference.