Chocolate Glazed Almond Bars Recipes

ALMOND BARS

Steps:

• Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
• Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
• Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
• Bake for 20-22 minutes until done. You don't want to brown these bars.
• Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
• Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
• Enjoy!

CHOCOLATE-GLAZED ALMOND BARS

Steps:

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. , In a microwave, melt chocolate; stir until smooth. Drizzle over top. Let stand until set. Cut into bars. Store in an airtight container in the refrigerator.

CHOCOLATE ALMOND BARS

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.

CHOCOLATE-GLAZED ALMOND BARS

Steps:

• In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until mixture resembles coarse crumbs.
• Pat into a 9x13 baking pan coated with cooking spray.
• Bake at 350 degrees for 18-22 minutes or until lightly browned on the edges.
• In a large bowl, whisk the egg whites, sugar, and almond filling until blended. Stir in the almonds. Pour over the crust.
• Bake for 20-25 minutes or until sett. Cool completely on a wire . Drizzle with chocolate. Cut into bars.
• Store in the refrigerator.

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

SPICED CHOCOLATE ALMOND BARS

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 BARS WITH CHOCOLATE GLAZE

Steps:

• In a large bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles course crumbs. Pat into a 13 x 9 x 2 inch baking pan coated with cooking spray.
• Bake at 350 degrees for 18-22 minutes or until edges are slightly browned.
• Meanwhile, in a large bowl, whisk egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust.
• Bake for 20-25 minutes or until set. Cool completely on wire rack.
• Drizzle with melted chocolate. Cut into bars.