CHOCOLATE-GLAZED ALMOND BARS
With a moist almond filling and a flaky golden crust, these bars are sure to be the perfect dessert for a garden get-together. -Robin Hart North Brunswick, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 40 bars.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. , In a microwave, melt chocolate; stir until smooth. Drizzle over top. Let stand until set. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND SQUARES I
If you really like a strong almond taste, substitute almond extract for vanilla extract in this recipe.
Provided by Gayla
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
- To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
- Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
- Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.
Nutrition Facts : Calories 429 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 30.7 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 11.4 g, Sodium 13.9 mg, Sugar 17.7 g
ALMOND SQUARES II
A cookie for almond lovers!
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
- Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 34.1 g, Cholesterol 56.2 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 116.1 mg, Sugar 12.7 g
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 :
ALMOND-CHOCOLATE SQUARES
Provided by Craig Claiborne
Categories dessert
Time 1h30m
Yield Nine servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
- Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
- Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
- Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
- Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
- Beat the egg whites until they are stiff but not dry.
- Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
- Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 51 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 24 grams, Sodium 44 milligrams, Sugar 30 grams, TransFat 1 gram
CHOCOLATE TOFFEE ALMOND SQUARES
Make and share this Chocolate Toffee Almond Squares recipe from Food.com.
Provided by Graybert
Categories < 60 Mins
Time 55m
Yield 35-40 bars
Number Of Ingredients 10
Steps:
- CRUST: Combine first four ingredients in mixing bowl.
- Add melted butter.
- Mix well.
- Reserve 1 1/4 cups of the mixture for topping.
- Press remainder into greased 13" x 9" cake pan.
- Bake at 350°F (180°C) for 12-15 minutes, or until light golden.
- TOPPING: Combine baking chips, almonds and toffee bits.
- Sprinkle evenly over base.
- Mix together sundae sauce and flour until smooth.
- Pour evenly over crust.
- Sprinkle reserved oat mixture on top.
- Bake for 20-25 minutes longer, or until golden.
- Cool completely, then cut into squares.
Nutrition Facts : Calories 232.3, Fat 10.6, SaturatedFat 5, Cholesterol 17.8, Sodium 154.5, Carbohydrate 32.2, Fiber 1.9, Sugar 10.9, Protein 3.8
CHOCOLATE ALMOND ROCA BAR
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
Provided by Bergy
Categories Candy
Time 27m
Yield 2 dozen depending on the size of square
Number Of Ingredients 5
Steps:
- Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
- Sprinkle with the almonds and set aside.
- Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
- Pour in a thin stream over the almond/wafer base.
- Place in 350 Oven for 8 minutes until bubbly all over.
- Remove from the oven and sprinkle with Chocolate chips.
- Run the tines of a fork through the chips to spread.
- Set on counter to cool and cut into squares.
Nutrition Facts : Calories 2923.7, Fat 195.8, SaturatedFat 86.6, Cholesterol 244, Sodium 1739, Carbohydrate 292.6, Fiber 22.8, Sugar 214.5, Protein 36.9
CHOCOLATE ALMOND TRUFFLE SQUARES
Categories Candy Milk/Cream Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Wheat/Gluten-Free Almond Amaretto Chill Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 100 truffle squares
Number Of Ingredients 4
Steps:
- Chop fine 12 ounces of the chocolate. In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chopped chocolate, whisking until the chocolate is melted completely. Whisk in the Amaretto, whisking until the mixture is smooth, and let the truffle mixture cool slightly.
- In a small heatproof bowl set over a saucepan of barely simmering water melt the remaining 4 ounces chocolate. Line the bottom of an 8-inch-square baking pan with wax paper and spread half of the melted chocolate in a thin layer on the paper.
- Freeze the chocolate layer for 5 minutes and top it with the truffle mixture, smoothing the surface. Drizzle the truffle mixture with the remaining melted chocolate, spreading it lightly, and sprinkle the melted chocolate with the almonds, pressing them lightly. Chill the mixture for 3 hours, or until it is firm. Turn the mixture out onto a cutting board, peel off the wax paper, and with a long sharp knife cut the mixture into 3/4-inch squares. The truffle squares keep, chilled in an airtight container, for 2 weeks.
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