CHOCOLATE ALMOND BARS

[Guest guest]

CHOCOLATE ALMOND BARS

 

 

Judith W. Harris of San Mateo, California, writes: " I

recently made these chocolate almond bars for a tea.

They were all consumed with requests for more. "

Active time: 30 min Start to finish: 2 hr

 

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)

 

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.

 

Makes 16 (2-inch) squares.

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB