~ WHITE CHOCOLATE CRANBERRY ALMOND BARS & GLAZE ~
I created this recipe by combining a couple different recipes of mine. Might I add they turned out fantastic. Just in time for the upcoming holidays. Okay, I'm a tad bit early, but the early bird catches the worm...LOL Enjoy these yummy bars of goodness! :)
Provided by Cassie *
Categories Other Desserts
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish. In a large bowl, beat butter, sugars and egg until well blended. Beat in the baking powder, vanilla and flour. Fold in the almonds, chocolate and cranberries. Mix evenly.
- 2. Spread mixture into prepared pan.
- 3. Bake for 35 - 40 minutes or until pick comes out clean. Cool on rack
- 4. Glaze: In a small bowl, whisk all glaze ingredients together. Add more cream or milk if needed for desired consistency.
- 5. Drizzle or spread over cooled bars.
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.
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
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
WHITE CHOCOLATE ALMOND TOFFEE
Make and share this White Chocolate Almond Toffee recipe from Food.com.
Provided by JoliePie
Categories Candy
Time 1h10m
Yield 2 1/4 lbs, 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
- Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
- Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
- Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
- Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
- Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2
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 :
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