Almond Joy Peanut Butter Cookie Bars
There’s something undeniably delightful about combining the creamy richness of peanut butter with the sweet, tropical notes of coconut and chocolate found in Almond Joy candy bars. These Almond Joy Peanut Butter Cookie Bars are not only easy to whip up, but they also bring a nostalgic twist that is sure to please both kids and adults alike. Imagine sinking your teeth into a chewy, cookie-bar base that’s packed with delicious chunks of Almond Joy, all while the decadent peanut butter flavor shines through. Perfect for an afternoon treat or a sweet dessert, these bars will quickly become a favorite in your household.
What Makes This Recipe Special
What sets these Almond Joy Peanut Butter Cookie Bars apart is the harmonious blend of textures and flavors. The soft, chewy base is enriched with creamy peanut butter and studded with mini Almond Joy candy bars, offering a delightful burst of chocolate and coconut in every bite. The use of both brown and granulated sugars adds depth and a touch of caramel flavor, while the addition of milk keeps the bars moist and tender. Whether you’re hosting a gathering or indulging in a quiet night in, these bars are the perfect treat to satisfy your sweet tooth.
What You’ll Need
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 25 mini Almond Joy candy bars, chopped
Cook’s Kit
- Mixing bowls – for combining your ingredients.
- Measuring cups and spoons – precision is key!
- Spatula or wooden spoon – to mix everything together.
- Baking pan (9×13 inches) – where the magic happens.
- Parchment paper – for easy removal of the bars.
- Oven – preheated to ensure even baking.
Cooking Almond Joy Peanut Butter Cookie Bars: The Process
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your bars bake evenly and develop that perfect golden color.
Step 2: Prepare Your Baking Pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the bars out once they’re baked.
Step 3: Cream the Butters and Sugars
In a large mixing bowl, beat together the softened butter and peanut butter until smooth. Gradually add in the brown sugar and granulated sugar, mixing until well combined and fluffy.
Step 4: Add the Egg and Wet Ingredients
Add the egg, vanilla extract, and milk to the butter mixture. Beat until everything is fully incorporated and smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Step 6: Fold in the Almond Joy
Gently fold in the chopped mini Almond Joy candy bars, ensuring they are distributed evenly throughout the cookie dough.
Step 7: Bake the Bars
Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Slice
Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 10 minutes. Using the parchment overhang, lift the bars out of the pan and let them cool completely on a wire rack before slicing them into squares.
Seasonal Twists
- For a festive touch, add a sprinkle of red and green M&M’s during the holiday season.
- In the fall, mix in some pumpkin spice to the dough for a seasonal twist.
- For a summery version, replace Almond Joy with chopped Mounds bars for a coconut-themed treat.
- Drizzle melted chocolate on top for an extra layer of indulgence during special occasions.
Behind the Recipe
The inspiration for these Almond Joy Peanut Butter Cookie Bars came from a love of classic flavors and childhood favorites. Almond Joy candy bars have always held a special place in the hearts of chocolate lovers, and pairing them with peanut butter creates a unique flavor profile that’s hard to resist. These cookie bars are perfect for sharing or keeping all to yourself, as they strike the right balance between rich and sweet, making each bite a delicious experience.
Save for Later: Storage Tips
Once your Almond Joy Peanut Butter Cookie Bars are baked and cooled, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze individual bars wrapped in plastic wrap and placed in a freezer-safe bag. They will keep well for up to 3 months. Just thaw them at room temperature before enjoying!
Your Top Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add an extra layer of texture to your bars, making them even more delightful.
What if I can’t find mini Almond Joy bars?
If mini Almond Joy bars are unavailable, you can chop up regular-sized bars or use any coconut and chocolate candy that you prefer, such as Mounds or Bounty bars.
Can I make these bars gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, and your bars will be gluten-free.
How do I know when the bars are done baking?
Your Almond Joy Peanut Butter Cookie Bars are done when the edges are lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Desserts to Finish
Next Steps
Now that you’ve mastered the art of making Almond Joy Peanut Butter Cookie Bars, it’s time to share them with friends and family or even keep them all to yourself! Enjoy the process of baking, and don’t hesitate to experiment with different mix-ins or variations. The kitchen is your playground, and these bars are just the beginning of your sweet adventure. Happy baking!
Almond Joy Peanut Butter Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, beat together the softened butter and peanut butter until smooth. Gradually add in the brown sugar and granulated sugar, mixing until well combined and fluffy.
- Add the egg, vanilla extract, and milk to the butter mixture. Beat until everything is fully incorporated and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped mini Almond Joy candy bars, ensuring they are distributed evenly throughout the cookie dough.
- Spread the cookie dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Once baked, allow the bars to cool in the pan for about 10 minutes. Lift the bars out using the parchment overhang and let them cool completely on a wire rack before slicing.
Notes
- Store the bars in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze individual bars wrapped in plastic wrap for up to 3 months.
- Experiment with different mix-ins for unique flavors!
