Chocolate Almond Bars Recipes

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CHOCOLATE ALMOND BARK



Chocolate Almond Bark image

Chocolate lovers and sweet tooths alike will enjoy this chocolate-almond confection!

Provided by BUCHKO

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 3

½ cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening

Steps:

  • Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
  • In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 14.2 g, Cholesterol 4.5 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.1 g, Sugar 12.3 g

CHOCOLATE ALMOND BARS



Chocolate Almond Bars image

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

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 cup cold butter, cubed
1 can (14 ounces) sweetened condensed milk
1-1/2 cups semisweet chocolate chips, divided
1 egg, beaten
2 cups chopped almonds, toasted
1/4 teaspoon almond extract
1 teaspoon shortening

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-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

SPICED CHOCOLATE ALMOND BARS



Spiced Chocolate Almond Bars image

These bars are like a sophisticated, healthy-ish candy bar. The warming spices make them perfect for the holidays but really, I make these in the summer, too.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield 16 bars

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for the pan
1 cup creamy roasted almond butter
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 cup bittersweet chocolate chips
1 tablespoon coconut oil or vegetable oil
1/2 cup toasted sliced almonds

Steps:

  • Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
  • Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
  • Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
  • Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.

CHOCOLATE-GLAZED ALMOND BARS



Chocolate-Glazed Almond Bars image

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

2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 cup cold butter, cubed
3 egg whites
1 cup sugar
1 can (12-1/2 ounces) almond cake and pastry filling
2 cups sliced almonds
4 ounces bittersweet chocolate, chopped

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.

NO-BAKE CHOCOLATE-ALMOND OAT BARS



No-Bake Chocolate-Almond Oat Bars image

Almonds do double duty here -- silky almond butter helps hold the bars together, while chopped toasted almonds add just the right amount of crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h30m

Yield Makes 2 dozen

Number Of Ingredients 9

Nonstick cooking spray
1 cup smooth almond butter
1/3 cup honey
1 stick unsalted butter
2 cups rolled old-fashioned oats
1/2 cup chopped toasted almonds
6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
3/4 cup raisins
1/2 teaspoon coarse salt

Steps:

  • Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
  • Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 40

Number Of Ingredients 9

3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
2/3 cup packed brown sugar
1/4 cup light corn syrup
2 1/2 cups coarsely chopped slivered almonds
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
  • Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g

CHOCOLATE ALMOND COCONUT BREAKFAST BARS



Chocolate Almond Coconut Breakfast Bars image

This breakfast bar isn't too sweet, but it is a tasty treat for a morning snack. The use of the dark chocolate almond milk adds a nice flavor.

Provided by Cheryl Belanger

Categories     Breakfast and Brunch

Time 55m

Yield 9

Number Of Ingredients 11

1 cup whole oats
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
2 eggs
½ cup dark chocolate-flavored almond milk
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
½ cup dry-roasted cocoa almonds
½ cup semi-sweet chocolate chips
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 43.8 g, Cholesterol 41.3 mg, Fat 10.2 g, Fiber 4.3 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 247.6 mg, Sugar 22.1 g

CHOCOLATE ALMOND BARS



Chocolate Almond Bars image

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

For crust and topping
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
2/3 cup packed dark brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup whole almonds, toasted and coarsely chopped
For filling
1 1/2 teaspoons instant-espresso powder or instant coffee
1 1/2 teaspoons vanilla
3 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
3/4 cup semisweet chocolate chips (4 1/2 oz)

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.

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Dark Chocolate Mocha Almond We agree coffee is too good to be limited to one cup of joe in the AM. Savor the taste of dark chocolate mocha all day with this buzz worthy almond-packed snack with 5g of sugar per bar. $15.49 (12 bars) one time purchase subscribe to save 10% • free shipping • free snacks • 50% off every 4th order • plus ...
From therecipes.info


CHEWY CHOCOLATE ALMOND BARS | RECIPES | HIP AND HEALTHY
2020-10-25 METHOD. Line a 20cm (8 inch) square cake tin with non-stick baking paper, allowing the paper to overhang on all sides. Place the almond butter, maple, flour, oats and vanilla in a bowl and mix to combine. Using the back of a spoon, press mixture into the prepared tin. To make the choc-almond topping, place the chocolate in a heatproof bowl over ...
From hipandhealthy.com


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