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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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. Ingredients:
4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars) |
1/2 cup butter (i prefer butter, but original recipe called for shortening) or 1/2 cup 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 |
Directions:
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.
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