Milk Chocolate Chunk Almond Bar
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
48 bars
- Serves:
- 24
ingredients
-
For the pastry
- 18 tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb, 255 gms)
- 3⁄4 cup light brown sugar, firmly packed (165 gms)
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon salt
- 2 cups unbleached all-purpose flour (290 gms)
- 1 cup cake flour (145 gms)
-
For the filling
- 4 large eggs, lightly beaten
- 3⁄4 cup light corn syrup (246 gms)
- 3⁄4 cup granulated sugar (150 gms)
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon cornstarch
- 2 cups sliced almonds, toasted (about 450 gms)
- 10 ounces good quality milk chocolate, chopped fine (280 gms)
-
drizzle
- 2 ounces melted chocolate, for drizzle
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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RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida