Description
Deliciously rich and nutty Almond Bars featuring a buttery sugar cookie base topped with a creamy almond paste filling, sliced almonds, and a drizzle of white chocolate. These bars are perfect for dessert or a sweet snack, combining delightful textures with a touch of almond extract for aromatic depth.
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 or line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Make Cookie Base: In a large bowl, combine the Betty Crocker sugar cookie mix, melted butter, almond extract, and one egg. Mix thoroughly until a 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 two eggs until the mixture is smooth and creamy. Stir in half a cup of sliced almonds to add texture and flavor to the filling.
- Assemble and Bake: Spread the almond filling evenly over the cookie base in the pan. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and golden on top. Remove from the oven and allow the bars to cool completely in the pan.
- Melt White Chocolate Topping: In a microwave-safe bowl, combine the coarsely chopped white chocolate baking bar and shortening. Microwave in 15-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Top Bars: Drizzle the melted white chocolate mixture evenly over the cooled almond bars, then sprinkle with the remaining ¼ cup sliced almonds for added crunch and visual appeal.
- Chill and Serve: Refrigerate the bars until the white chocolate topping is firm and set. Once chilled, cut into 24 bars and serve.
Notes
- Ensure the almond paste is crumbled well for a smooth filling.
- Press the cookie base evenly to avoid uneven baking.
- Monitor the baking time closely to prevent overbaking, which could dry out the bars.
- Use parchment paper for easier removal and cleaner slicing.
- Chilling the bars helps the white chocolate topping to firm up for a neat presentation.
