Almond Joy Cookie Bar
A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be sprayed with cooking spray.

Cake mix, butter, and egg should all be thoroughly combined in a bowl before being pressed into the baking dish.

Bake in the preheated oven for 10 to 12 minutes, or until the crust’s edges start to turn golden.

Put the marshmallows in a microwave-safe bowl, and heat for 20 to 40 seconds, or until melted.

Spread filling evenly over crust after stirring melted marshmallows with condensed milk, coconut, and almonds.

In a bowl that is microwave-safe, combine the chocolate and butterscotch chips.

Melt the mixture in the microwave for one minute, stirring every 20 to 30 seconds.

Pour mixture over filling in an even layer.

Refrigerate for at least 30 minutes or until chocolate is hard.