Almond Crunch Bars Food

ALMOND CRUNCH TOFFEE BARS

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease sides of 13 x 9 x 2-inch baking pan.
• Beat butter and sugar until fluffy.
• Gradually add flour, beating until well blended.
• Press dough evenly into prepared pan.
• Bake 15 to 20 minutes or until edges are lightly browned.
• Meanwhile, combine toffee bits and corn syrup in medium saucepan.
• Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds.
• Spread toffee mixture to within 1/4-inch of edges of crust.
• Sprinkle remaining 1/2 cup almonds and chocolate chips over the top.
• Bake an additional 15 minutes or until bubbly.
• Cool completely in pan on wire rack. Cut into bars.

ALMOND CRUNCH BARS

Steps:

• Line a 13x9-inch baking pan with foil, extending foil over edges. For crust, in a food processor combine cookies and salt. Cover and process until crumbs form. Add melted butter. Cover and pulse just until combined. Press mixture evenly in bottom of prepared pan.
• Reserve 1/3 cup of the almond butter. In a large bowl beat remaining almond butter, the powdered sugar, softened butter, and cream with a mixer on low to medium until smooth and fluffy. Stir in almonds. Spread evenly over crust in pan.
• In a small saucepan heat and stir white chocolate and the reserved almond butter over low until smooth and melted. Spread over layers in pan. Sprinkle with candies.
• Cover and chill at least 2 hours or until set. Use foil to lift uncut bars from pan. Cut into bars. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

EASY ALMOND BARS

Steps:

• Preheat oven to 350°F.
• Line a 9x13" pan with foil and grease with butter.
• Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
• Pour into pan, and spread evenly.
• Sprinkle with almonds and remaining tbsp of sugar.
• Bake for 30-35 minutes, until golden.

ALMOND CRUNCH BARS

Steps:

• Use a round cake pan and line with foil.
• Butter foil generously.
• Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown, about 5 - 6 minutes.
• Pour and spread in pan.
• Let cool 15 minutes and lift off and break into pieces.

ALMOND BUTTERCRUNCH

Steps:

• In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
• Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

EASY ALMOND BARS

Steps:

• Press cookie mix into a greased 13-in. x 9-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine sugar and cinnamon; sprinkle over top., Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Cut into diamonds. Cool completely.

BUTTERY ALMOND CRUNCH

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.