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Wednesday, October 26, 2011

12 Weeks of Christmas Cookies-Almond Joy Fudgies

It is hard to believe that we are at week 5 of 12 Weeks of Christmas Cookies and Sweets.  Where does the time go?  Thanks to Brenda at Meal Planning Magic for doing such a great job of hosting this Blog Hop.

This week's cookie is for the chocolate and Almond Joy lovers out there.  How does a deep chocolate brownie surrounding  a filling of coconut and sliced almonds sound?  There are very rich and need to be cut small as a little will go a long way.

This recipe was developed by Mrs. Chris J Betker, Seattle, WA who was a finalist in the 22nd Pillsbury Bake-Off.  She called them Macaroon Fudgies.  I have adapted the recipe and added the toasted, sliced almonds and call them Almond Joy Fudgies.  Whatever you call them, they are very good.

One note:  The bars really need to be completely cool before cutting them.  I was losing my daylight so cut the bars in the photo above while still warm.  The photo does not do these  justice.

Since this recipe doesn’t take a whole can of sweetened condensed milk, I usually make my own and freeze it in 2/3 cup amounts.  That way I do not have to figure out what I am going to do with the leftovers.  I prefer milk chocolate chips to the semisweet for the topping for this, but either can be used.  If you find that these are a little too chocolately, try reducing the cocoa to 2/3 cup.

Almond Joy Fudgies
1 1/4 c. butter or margarine
3/4 c. cocoa
2 c. sugar
1 c. all-purpose flour
1/4 t. salt
1 t. vanilla
3 eggs
1 c. milk chocolate or semi-sweet chocolate chips

2/3 c. sweetened condensed milk (can make your own)
2 1/2 c. flaked coconut
1 t. almond extract
1/2 c. toasted, sliced almonds

Melt butter and cocoa together in a saucepan over low heat or in a glass bowl in the microwave.  Remove from heat.  Add sugar, eggs, flour, salt, and vanilla.  Mix well.  Spread half of chocolate mixture in a well-greased 9x13-inch pan.  Prepare Filling and spoon evenly over the chocolate batter.  Sprinkle sliced almonds evenly over Filling.  Spread remaining chocolate batter evenly over Filling.  Bake at 350 for 35 to 40 minutes.  Remove from oven and immediately sprinkle with chocolate chips.  Place back into oven for 1-2 minutes until chocolate chips soften and begin to melt.  Spread chocolate over the top of the brownies.  Allow to cool completely.  Cut into 36 bars.

Filling:   In mixing bowl, combine sweetened condensed milk, coconut, and almond extract.  Mix well.

Be sure to check all the other links in the Blog Hop.  There a lots of great recipes.

Linking to:  It's a Keeper Thursday


  1. This looks like my kinda recipe....chocolate!

  2. These cookies are definitely calling (yelling!) my name. I'm getting ready to make the DIY sweetened condensed milk and this recipe will be made soon. OH YUUUUM! Thanks for all you share...and a blog hop too? You are an amazing lady. Don't forget to find your name at my post today. =)

  3. Yum! I love anything Almond Joy/Coconutty.

  4. Ooh, my daughter and I LOVE Almond Joys and these look so chewy, chocolately and delicious! I have some coconut in my freezer I'd like to use up and these may be just the thing!

  5. Yummy!! What a great holiday treat! I think they look fabulous! I know what you mean about rushing to take pictures while there is still daylight.

  6. Really? "How does a deep chocolate brownie surrounding a filling of coconut and sliced almonds sound?" Um - AMAZING! :D

  7. YUM! I love Almond Joys--I bet these are fantastic! And too chocolatey? Never!

  8. This looks wonderful! Almond Joys are one of my favorite, and combining them with fudge? YUM. Thanks also for the link to the make your own sweetened condensed milk--I'll be giving that a try!

  9. Mmm, bring me a plateful of those!


I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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