CHOCOLATE ALMOND BARS
Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.
Nutrition Facts :
CHOCOLATE-ALMOND FRIDGE FUDGE
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Provided by Chris Morocco
Categories Bon Appétit Dessert Chocolate Almond Nut Tree Nut Avocado Maple Syrup No-Cook Kid-Friendly Vegetarian Vegan Soy Free Wheat/Gluten-Free Dairy Free Peanut Free Healthy
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
- Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
- Remove by lifting up parchment, then cut into squares or bars to serve.
- Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.
CHOCOLATE FUDGE SQUARES (MICROWAVE, SUPER-EASY!)
These yummy fudge squares are from a kids microwave cookbook I got when I was a kid. I used to know the recipe off by heart because we made them so often. They are always really popular and I have handed the recipe on many times. Enjoy!!
Provided by cantychic
Categories Lunch/Snacks
Time 15m
Yield 20 pieces
Number Of Ingredients 10
Steps:
- Put butter, golden syrup, sugar and cocoa in a big bowl.
- Cook on Medium (50% power) for 3 minutes or until butter is melted.
- Take out and stir well.
- Add sifted flour, baking powder, and coconut. Stir well.
- Press evenly into a glass casserole dish, 20cm square.
- Cook on Medium (50% power) for approx 6 minutes. It should bounce back up if you press it lightly.
- Let it cool, and ice with chocolate icing while still warm. (if you ice when too hot the fudge will come apart).
- CHOC ICING - sift icing sugar and cocoa together. Add enough water to mix to a smooth icing.
- Leave until almost cold and then slice.
Nutrition Facts : Calories 166.9, Fat 8.1, SaturatedFat 5.3, Cholesterol 18.7, Sodium 85.4, Carbohydrate 23.2, Fiber 0.5, Sugar 14.9, Protein 1.2
WHITE CHOCOLATE AND ALMOND FUDGE
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
Provided by Sandy in Oklahoma
Categories Candy
Time 2h25m
Yield 36 pieces
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
- Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
- To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2
More about "choc almond fudge squares food"
CHOCOLATE-ALMOND FUDGE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (19)Author Chris MoroccoServings 8Estimated Reading Time 7 mins
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush. Set aside.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Let cool slightly.
- Spray a 9x5" loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and cooperate more).
- Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
ALMOND FUDGE SHORTBREAD BARS - BAKER BY NATURE
From bakerbynature.com
Cuisine CookiesCategory DessertServings 40Total Time 35 mins
- Preheat oven to 350 degrees (F). Line an 8x8-in baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
- In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low in 30 second increments, stirring in between, until the chocolate is completely melted; stir mixture smooth. Stir in almond extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Sprinkle with the toasted almonds and press down on them slightly so they stick. Refrigerate until firm; about 2 hours. Cut into small squares and serve.
FUDGY NO-BAKE CHOCOLATE ALMOND BUTTER BARS - FROM MY …
From frommybowl.com
5/5 (8)Category DessertCuisine AmericanTotal Time 1 hr
- Line a 8″x3″ loaf pan with parchment paper. Make sure there is extra paper hanging over two sides of the pan, to make the bars easier to remove (see blog post photos for reference).
- Whisk the almond flour, cacao powder, and a pinch of salt together in a medium bowl. Pour in the maple syrup, then begin mixing with a spatula. Mix until all of the flour has absorbed the maple syrup and the dough sticks together when pinched; you may need to switch to your hands at some point. Transfer the base layer to the lined pan and use a damp spatula or fingertips to evenly press the dough into the base; place in the freezer for 10 minutes while you prepare the filling.
- Whisk the almond butter, maple syrup, vanilla, and salt together in a separate medium bowl. Add the melted coconut oil once combined and mix until completely incorporated – the filling will begin to stick to the sides of the bowl, but still be runny. Pour this mixture into the lined pan over the base layer, using a spatula to smooth out the top. Return the pan to the freezer and freeze for at least 10 minutes.
- add the dark chocolate and coconut oil (if using) to a microwave-safe bowl and microwave for 60 seconds; remove from the oven and use a clean and dry spatula to stir the chocolate and oil together until all pieces of chocolate have completely melted. Pour the melted chocolate mixture over the almond butter mixture. You can use a spatula to spread it around but it should still be quite runny, so you can also gently shake the pan back and forth to help it spread evenly. Sprinkle Maldon salt over the melted chocolate, then place in the freezer for 30 minutes, or until the bars have hardened.
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