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coconut-almond fudge bars

I don’t mind cheating a little in the kitchen as long as you get a great yummy result.  Besides using the 2 ingredients needed to prepare the brownie batter, this little recipe is something you can whip up with just 3 additional ingredients.  It’s a handy one to have in your repetoire…dessert for your family, bake sales, and potluck dinners.

   You’ll need 16 mini almond-joy candies…there will be approximately 5 or 6 left-over and I promptly passed those onto my husband.  Roughly chop those and set them aside.

Lightly grease a 13- x 9-inch baking dish.  Spoon brownie batter {reducing the vegetable oil to just 3 tbsp} into prepared baking dish.  Pour 1 cup sweetened condensed milk over batter to cover.  I used a Harris-Teeter brand brownie mix for this recipe.

Sprinkle the 16 chopped almond joy candies over the sweetened condensed milk.

Next sprinkle 3/4 cup toasted and chopped natural almonds over the almond joy candies.

The bars {or brownies} are super rich with a fudgy center and crunchy top from the chopped almonds.  I recommend a large glass of milk when you have  one a couple.

Coconut-Almond Fudge Bars


1 (19.8 ounce) package brownie mix

3 tbsp vegetable oil

1 cup sweetened condensed milk

16 mini Almond Joy candy bars, chopped

3/4 cup natural almonds, toasted and chopped


Prepare brownie mix according to package directions, but reduce the amount of vegetable oil to just 3 tbsp.  Pour batter into lightly greased 13- x 9-inch pan.  Pour sweetened condensed milk over batter; sprinkle with chopped candy bars and almonds.

Bake at 350 degrees for 36-38 {mine took 38 minutes}.  Cool completely in pan on a wire rack.  Cut into bars.

Yield: 2 dozen

Kitchen Note: After I cooled them for 2 hours, I then placed them into the refrigerator  for another 45 minutes before slicing.

Recipe adapted from Southern Living easy entertaining book, published by Oxmoor House, 2002.

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