Almondjoybars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
• Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
• Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
• Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes.

Steps:

• Melt margarine,stir in sugar and graham crackers until all worked in together.
• Pat in the bottom of a 9x13 pan.
• Bake in a 350 degree oven for 10 minutes.
• while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
• I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
• When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
• Bake the bars for 20 minutes or until light golden brown.
• Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
• I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.

Steps:

• Melt chocolate over very low heat.
• Pour chocolate into a parchment lined 8x8 inch baking dish.
• Scatter almonds and 3 tablespoons of coconut over chocolate.
• Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
• Sprinkle remaining tablespoon of coconut on top of mixture.
• Place bark in fridge for 2 hours to set.
• Break into square bars.
• Serve.

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.