Description
These Almond Bars are a delightful treat combining a buttery sugar cookie base with a creamy almond filling, topped with melted white chocolate and crunchy sliced almonds. Perfectly baked to golden perfection and cooled to set the delicious topping, these bars offer a satisfying nutty and sweet flavor in every bite, ideal for sharing or as a festive dessert.
Ingredients
Scale
Cookie Base
- 1 pouch (17.5 oz) Betty Crocker Sugar Cookie Mix
- ½ cup butter or margarine, melted
- ½ teaspoon almond extract
- 1 egg
Almond Filling
- 1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into ½-inch pieces
- ¼ cup sugar
- ¼ cup butter or margarine, melted
- 2 eggs
- ½ cup sliced almonds
Topping
- 2 oz white chocolate baking bar, coarsely chopped (about â…“ cup)
- 2 tablespoons shortening
- ¼ cup sliced almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Make Cookie Base: In a large bowl, combine the sugar cookie mix, melted butter, almond extract, and egg. Mix well until a uniform dough forms. Press this dough evenly into the bottom of the prepared baking pan to create the base layer.
- Prepare Almond Filling: In a separate bowl, beat together the crumbled almond paste, sugar, melted butter, and eggs until the mixture is smooth and creamy. Stir in the sliced almonds to add texture and flavor.
- Assemble Filling: Spread the almond filling evenly over the pressed cookie dough in the pan, ensuring a consistent layer.
- Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until the almond filling is set and has turned golden on top. Once done, remove from the oven and allow it to cool completely.
- Melt Topping: In a microwave-safe bowl, combine the white chocolate baking bar pieces and shortening. Heat in 15-second intervals, stirring after each, until the mixture is fully melted and smooth.
- Decorate Bars: Drizzle the melted white chocolate evenly over the cooled almond bars. Sprinkle the remaining ¼ cup of sliced almonds on top for added crunch and visual appeal.
- Chill and Serve: Refrigerate the bars until the chocolate topping is firm and set. Cut into 24 bars and serve as a delicious dessert or snack.
Notes
- Pressing the cookie dough evenly ensures a consistent base for the almond filling.
- Allow the bars to cool completely before adding the white chocolate topping to prevent melting and ensure neat decoration.
- The almond paste adds a rich and creamy texture; use good quality almond paste for best results.
- Store the bars in an airtight container in the refrigerator to maintain freshness.
- For a dairy-free variation, substitute butter and shortening with suitable plant-based alternatives.
