Description
These Almond Bars feature a buttery sugar cookie base topped with a creamy almond filling, sliced almonds, and a drizzle of white chocolate. Perfectly baked to golden perfection and chilled for a firm, delightful finish, they’re a delicious treat for gatherings or everyday indulgences.
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 ⅓ 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 dough forms. Press the dough evenly into the bottom of the prepared 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.
- Assemble Bars: Spread the almond filling evenly over the cookie base layer in the baking pan.
- Bake Bars: Place the pan in the preheated oven and bake for 35–40 minutes, or until the almond filling is set and has a golden color on top. Remove from oven and allow to cool completely in the pan.
- Melt Chocolate Topping: In a microwave-safe bowl, combine the white chocolate baking bar pieces and shortening. Heat in 15-second intervals, stirring between each, until melted and smooth.
- Decorate Bars: Drizzle the melted white chocolate over the cooled almond bars. Sprinkle with the remaining sliced almonds for an added crunch and visual appeal.
- Chill and Serve: Refrigerate the bars until the chocolate topping is firm. Once set, cut into 24 bars and serve.
Notes
- Ensure the bars are completely cooled before drizzling the chocolate to prevent melting.
- You can substitute margarine with butter for richer flavor.
- Store bars in an airtight container in the refrigerator to keep fresh up to one week.
- Almond extract can be adjusted to taste but should complement the almond paste flavor.
- Allow the bars to chill fully to achieve neat slices when cutting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
