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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A deconstructed version of an Almond Joy candy bar. oh and the recipe name is really fun to say too! If you want to make a lot of dessert, follow the directions as I've indicated, but if you want to make a taller recipe, you can layer it. Read more . I've indicated where and how below. Ingredients:
1 box of devil's food cake cake mix |
1 teaspoon almond extract |
bag of sweetened shredded coconut |
1/2 can of condensed milk |
20 big marshmallows |
1/2 cup of milk chocolate chips |
1/2 cup of chopped almonds |
Directions:
1. Cake/Bottom
2. Prepare as indicated on the box but add the almond extract at the same time you add the eggs. Pour into prepared jelly-roll pan.* Bake at 350F for about 12 minutes or until a toothpick comes out of the cake clean. Cool. Keep the oven on.
3. Filling/Middle
4. Put the condensed milk into a small medium sized saucepan and bring to a low boil over medium heat. Stir often so that the bottom of the pan doesn't burn and turn the milk into caramel. Add the marshmallows and continue mixing until the marshmallows are completely melted. Add the coconut and mix well. Spoon the coconut mixture over the cooked the cake and put it back in the oven for 8 minutes. Cool. (Turn off oven) .
5. Icing/Top
6. In small bowl, melt chocolate chips in the microwave for a minute at a time and mix well. Continue until completely melted. Drizzle over bars. Store in the refrigerator until ready to serve.
7. * If you want to make a taller, layered dessert, try making this in a 9x13 pan. Bake half the cake batter and cool. Then layer it with the coconut mixture, add a few chocolate chips and nuts, and then top it with more cake batter. Bake again for 10-15 minutes or until the cake is cooked thoroughly. Then top the cake with the nuts and drizzled chocolate.
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