Description
Delight in these rich and nutty Almond Bars featuring a buttery sugar cookie base topped with a creamy almond paste filling, sliced almonds, and a drizzle of smooth white chocolate. Perfectly baked to a golden finish and chilled to set, these bars make a delicious treat for any occasion.
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 Oven 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 the Cookie Base: In a large bowl, mix together the sugar cookie mix, melted butter, almond extract, and one egg until a cohesive dough forms. Press this dough evenly into the bottom of the prepared pan to create the base layer.
- Prepare the Almond Filling: In a separate bowl, beat together crumbled almond paste, sugar, melted butter, and two eggs until the mixture is smooth and creamy. Stir in the sliced almonds to add texture.
- Assemble Filling Over Base: Spread the prepared almond filling evenly over the cookie dough base in the pan, creating a uniform layer.
- Bake the Bars: 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 oven and allow to cool completely.
- Prepare White Chocolate Topping: In a microwave-safe bowl, combine the chopped white chocolate and shortening. Melt in 15-second intervals, stirring well between each, until completely smooth.
- Add Topping and Garnish: Drizzle the melted white chocolate mixture evenly over the cooled bars. Sprinkle the remaining ¼ cup sliced almonds on top for added crunch and decoration.
- Chill and Serve: Refrigerate the bars until the white chocolate topping is firm. Once set, cut into 24 bars and serve.
Notes
- You can substitute margarine with butter for a richer flavor.
- Make sure the bars are completely cool before adding the white chocolate topping to prevent melting.
- Use parchment paper for easier removal and cleaner edges.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- To soften almond paste for easier mixing, warm it slightly at room temperature before starting.
