WHITE CHOCOLATE-ALMOND BARS
These luscious cookie bars are flavored with white chocolate, almond extract and slivered almonds.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Mix flour, baking powder and salt until blended; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and extract. Add flour mixture; mix well. Stir in nuts. Spread onto bottom of prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
THE BEST WHITE CHOCOLATE ALMOND BARK
Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.
Provided by Kimberley
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h17m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
- Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
- Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 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, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)
Source: Betty Crocker "Apricots, cream cheese and almond paste create the wow in rich and dreamy bars." Cooking time does not include cooling or refrigeration time.
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie base ingredients until soft dough forms.
- Spread dough in bottom of ungreased 13x9-inch pan.
- Bake 10 to 15 minutes or until set.
- Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
- Add apricots; beat on low speed just until combined.
- Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
- Pour over warm cookie base.
- Bake 20 to 25 minutes or until set.
- Cool 30 minutes.
- Place baking chips in small bowl.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
- Let stand 1 minute.
- Stir until chips are melted and mixture is smooth.
- Pour and spread over filling.
- Sprinkle with almonds.
- Refrigerate about 2 hours or until set.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
RASPBERRY WHITE CHOCOLATE BARS
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing-the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. -Mimi Priesman, Pace, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined. , Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown., In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds. , Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
SPICED CHOCOLATE ALMOND BARS
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
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.
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS
Prize-Winning Recipe 2008! Apricots, cream cheese and almond paste create the wow in rich and dreamy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
- Bake 20 to 25 minutes or until set. Cool 30 minutes.
- Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 19 g, TransFat 1/2 g
BERRY ALMOND BARS
Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like.
Provided by CONNIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
- In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
- Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.7 g, Cholesterol 38.5 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 189.4 mg, Sugar 11.2 g
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.
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