Almond Joy Delight Bars These indulgent bars combine the rich flavors of chocolate, coconut, and almonds to create a delightful treat that's perfect for any occasion. Ingredients The Crust 1½ sleeve Honey Maid Graham spliters, or 14 sheets ½ cup melted butter ¼ cup cocoa powder, unsweetened or sweetened, to taste Cheesecake 16 oz. cream cheese, full fat or low fat 1 large egg, room temperature ¼ cup granulated sugar 1½ tsp. pure vanilla extract ½ tsp. coconut extract ½ cup chopped almonds 1 cup mini chocolate chips, ¾ for batter, ¼ for topping ½ cup sweetened shredded coconut, + more for garnish Instructions Preheat your oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper. In a food processor, add the spliters (break them up a little before) and pulse until they are completely crushed. In a bowl, combine graham spliter crumbs, cocoa powder, and melted butter. Mix well and press this mixture firmly into the bottom of the prepared pan to create the crust. In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla to the cream cheese mixture and mix to combine well. Reserve some of the chocolate chips on the side for topping. Gently fold in the sweetened shredded coconut, mini chocolate chips, and chopped almonds until well combined. Pour the cream cheese mixture over the crust, spreading it evenly, and top with the reserved chocolate chips. Bake in the preheated oven for 40-45 minutes, or until the edges are lightly golden. Remove the pan from the oven and allow to cool at room temperature. Refrigerate for at least 2-3 hours (or overnight) until fully chilled and set. Once chilled, use the parchment paper to lift the cheesecake out of the pan. Place it on a slicing board and slice into bars. Top with some shredded coconut and crushed almonds. Serve and enjoy.