Milk Chocolate Chunk Almond Bar

"Another no fuss bar recipe. Nice balance of flavors. Feel free to substitute chopped nuts and/or vary the chocolate."
 
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Ready In:
50mins
Ingredients:
16
Yields:
48 bars
Serves:
24
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ingredients

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directions

  • Line a 9x13 aluminum baking pan with heavy duty foil.
  • Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
  • FOR THE PASTRY:

  • In a small bowl or plastic bag measure and mix flours and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
  • Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
  • Continue mixing until the dough begins to come together in large clumps.
  • Press dough into prepared pan about 1/4-inch thick.
  • Prick the pastry with the tines of a fork or a wooden skewer.
  • Chill until firm, about 20 minutes.
  • While the pastry is resting, Place rack in center of oven.
  • Preheat to 375°F.
  • Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
  • While the crust is baking prepare the filling.
  • FILLING.
  • Reduce oven temp to 350°F.
  • In a medium bowl whisk sugar, cornstarch and salt.
  • Add eggs, corn syrup, melted butter and extract.
  • Mix until well combined.
  • Mix in chopped chocolate and nuts, spread immediately on hot crust and bake for 25-30 minutes, or until top is lightly browned and center is set.
  • Cool completely, drizzle with melted chocolate (a zip lock bag with the corner cut out works weel for this) and refrigerate to set-up.
  • Lift from pan and cut into 1 1/2 square bars.
  • Store covered for 1 week.

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