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 BARS
Provided by Judith W. Harris
Categories Coffee Chocolate Dessert Bake Kid-Friendly Cream Cheese Almond Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 (2-inch) squares
Number Of Ingredients 13
Steps:
- Make crust and topping:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes with a standing mixer or 3 minutes with a handheld. Reduce speed to low and mix in flour and salt just until a dough forms. Pat two thirds of dough evenly over bottom of a buttered 8- by 2-inch square metal baking pan. Bake crust in middle of oven until edge is golden, about 12 minutes. While crust is baking, work almonds into remaining dough with your hands until crumbs form, then reserve for topping. Cool crust in pan on a rack.
- Make filling while crust cools:
- Dissolve espresso powder in vanilla in a small cup. Beat together cream cheese and sugar with cleaned beaters at medium-high speed until creamy, about 2 minutes, then add egg and espresso mixture and beat well. Stir in chocolate chips.
- Pour filling onto cooled crust and crumble topping evenly over filling. Bake in middle of oven until edges are golden, about 30 to 35 minutes. Cool completely in pan on rack. Cut into 16 bars.
CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST
Provided by Dave Lieberman
Categories dessert
Time 1h25m
Yield about 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line a 13 by 9-inch baking pan with aluminum foil.
- Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
- Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
- Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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
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