• 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

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

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.