Chunky Chocolate And Almond Bars Recipes
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 :
CHUNKY CHOCOLATE BARS
These are so yummy you won't be able to stop eating them! Very easy to make and can be made with all different substitutions!
Provided by oriana
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a 28X18cm cake tin with clear film (cling wrap).
- Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
- stir until mixed.
- pour the condensed milk into the chocolate and butter mixture.
- beat with spoon until creamy.
- add the broken biscuits, fruit, nuts.
- mix well until all combined.
- tip the mixture into prepared pan leaving top rough.
- cool then chill til set.
- lift out of tin using the clear film and then peel off.
- cut into bars and serve at once.
- leave refrigerated.
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- 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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