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Chocolate Almond Bars Cookie Recipe

2 C. all-purpose flour
3/4 C. plus 2 T. butter or margarine, divided
1/3 C. packed brown sugar
4 eggs
3/4 C. light corn syrup
3/4 C. granulated sugar
1/2 t. almond extract or 1/4 C. amaretto liqueur
1 T. cornstarch
2 C. sliced almonds
2 C. (12 oz.) semi-sweet chocolate morsels, divided

In a large mixing bowl, beat flour, 3/4 cup softened butter and brown sugar until crumbly. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350 F. for 12 to 15 minutes or until golden brown. Meanwhile, melt remaining butter. In a medium bowl with a wire whisk, beat eggs, corn syrup, granulated sugar, almond extract, melted butter and cornstarch.

Stir in almonds and 1 2/3 cups morsels. Spoon over hot crust; spread evenly. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Place remaining morsels in a heavy-duty plastic bad. Microwave on high for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over bars. Refrigerate for a few minutes to firm chocolate before cutting into bars.

Yield: 2 1/2 dozen.
 

  

 

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