If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Double Chocolate Magic Bars
About This Recipe
|Yield:||makes one 13- by 9-inch pan|
|Active time:||5 minutes|
|Total time:||35 minutes|
|Special equipment:||13- by 9-inch pan|
|This recipe appears in:||Chocoholic: Double Chocolate Magic Bars|
- 12 ounces Nabisco Famous Wafers, crushed (or chocolate graham cracker crumbs)
- 13 tablespoons (6 1/2 ounces) unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup (6 ounces) milk chocolate chips (or chunks)
- 1 7-ounce bag shredded sweetened coconut
- 1 1/2 cups (7 1/2 ounces) whole unblanched almonds
- 1 cup (6 ounces) bittersweet chocolate chips (or chunks)
- 1 14-ounce can condensed milk
Adjust oven rack to middle position and preheat to 350°F. Grease sides of 13- by 9- by 2-inch pan. Stir crushed chocolate wafers with butter, sugar, and salt until moistened. Firmly press into bottom of prepared pan.
Scatter milk chocolate chips into pan. Layer coconut, almonds, and then bittersweet chips on top. Evenly drizzle condensed milk on top. Bake until golden and bubbling, about 30 minutes. Transfer pan to wire rack to cool completely before cutting into squares.