Chocolate Almond Bars
3 dozen bars
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, cold
1 1/2 cups semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
1 large egg, lightly beaten
2 cups almonds, toasted and chopped
1/2 teaspoon almond extract
1 teaspoon all-vegetable shortening
Preheat oven to 350°F.
In a small bowl, combine flour and sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press onto bottom of 13" x 9" baking pan. Bake 20 minutes or until lightly browned.
In a medium saucepan melt 1 cup chocolate chips with sweetened condensed milk. Cool slightly. Beat in egg. Stir in almond extract. Spread over partially baked crust.
Bake an additional 25 minutes or until set. Cool.
In a small saucepan melt remaining 1/2 cup chocolate ships with shortening. Drizzle over bars. Chill 10 minutes or until set. Cut into bars.
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased 15" x 10" x 1" jelly-roll pan. Bake for 5 to 8 minutes, stirring occasionally, or until golden brown.
Spoon glaze into resealable plastic food bag. Snip off small corner of bag; drizzle glaze through hole onto bars.
Store covered at room temperature.
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