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This is a Pillsbury Bake-Off recipe from the 50s. The Almond Joys are melted and mixed into the recipe. I expected a more chocolately brownie when I discovered this recipe and was surprised to end up with a "blonde" coconut brownie with only a hint of chocolate taste. Very good.


  • 16 servings
  • 4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars)
  • 1/2 cup butter or shortening (I prefer butter, but original recipe called for shortening)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped almonds


  • Heat oven to 350°F.
  • Grease 9-inch square pan.
  • In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
  • Add sugar and vanilla; blend well.
  • Add eggs 1 at a time, beating well after each addition.
  • Stir in flour, salt and chopped almonds; mix well.
  • Spread in greased pan.
  • Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
  • Cool completely; cut into bars.

Categories: Dessert 
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