Caramely Almond Butter Bars Food
CARAMEL ALMOND BARS
These are no-bake bars. Very easy to make. The caramelized almonds on top make nice presentation. Make sure to use condensed milk not evaporated milk which is quiet different.
Provided by Hanka
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 11
Steps:
- Grease 19cm x 29cm rectangular pan.
- Line base and two long sides with baking paper extending paper 2cm above edge of pan.
- For crust:.
- In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
- Press over base of prepared pan.
- Refrigerate until firm about 30 minute.
- For filling:.
- In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
- Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
- It takes about 8 minutes.
- Spread hot caramel over crumb layer,refrigerate until firm.
- Spread combined chocolate and oil over bars and leave to set.
- Caramelized almonds - garnish:.
- In small saucepan melt sugar and water bring it to the boil over high heat. Cook until golden brown takes about 5-10 minutes add sliced almonds. Stir well.
- Pour over silikon mat (silkpat)or well oiled baking tray.
- Quickly spread it out with wooden spoon. Let it cool.
- Break into pieces by hand and put on top as a garnish.
Nutrition Facts : Calories 458.6, Fat 34.9, SaturatedFat 16.2, Cholesterol 49.1, Sodium 241.8, Carbohydrate 34.5, Fiber 4.3, Sugar 21.4, Protein 9
PEANUT BUTTER, CARAMEL AND ALMOND BARS
Graham cracker crumbs, peanut butter and almonds form the base for these yummy no-bake bar cookies that are topped with melted caramels and chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
- Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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