Description
These Almond Bars combine a buttery sugar cookie base with a creamy almond paste filling, topped with a drizzle of white chocolate and sliced almonds for a deliciously nutty and sweet treat. Perfect for dessert or a special snack, these bars offer a delightful blend of rich almond flavor and tender texture.
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, combine the sugar cookie mix, melted butter, almond extract, and 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 eggs until the mixture is smooth and creamy. Gently fold in the sliced almonds to distribute evenly.
- Assemble Bars: Spread the almond filling evenly over the cookie base in the pan, ensuring a uniform layer across the surface.
- Bake the Bars: Bake in the preheated oven for 35 to 40 minutes, or until the filling is set and has a golden color on top. Remove from oven and allow the bars to cool completely in the pan.
- Melt White Chocolate Topping: Place the coarsely chopped white chocolate and shortening into a microwave-safe bowl. Heat in 15-second intervals, stirring after each, until smooth and fully melted.
- Decorate Bars: Drizzle the melted white chocolate mixture evenly over the cooled almond bars. Immediately sprinkle the remaining sliced almonds on top for added texture and flavor.
- Chill and Serve: Refrigerate the bars until the white chocolate topping firms up. Once set, cut into 24 bars and serve.
Notes
- You can substitute margarine with butter for richer flavor.
- Be sure to crumble the almond paste into small ½-inch pieces for easier mixing.
- If you don’t have white chocolate baking bars, white chocolate chips can work as a substitute.
- For easier removal, cool bars completely and use parchment paper overhang when lining the pan.
- Store bars in an airtight container in the refrigerator to maintain freshness.
