Best Chunky Chocolate And Almond Bars Recipes

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CHUNKY CHOCOLATE AND ALMOND BARS



Chunky Chocolate and Almond Bars image

Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
4 eggs
1 cup dark corn syrup
1/4 cup butter or margarine, melted
2 cups salted roasted whole almonds, coarsely chopped
6 oz dark or bittersweet baking chocolate, chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
  • In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
  • Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 7 g, TransFat 0 g

CHUNKY CHOCOLATE AND ALMOND BARS



Chunky Chocolate and Almond Bars image

Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.

Provided by @MakeItYours

Number Of Ingredients 7

1 box chocolate fudge cake mix
1/2 cup butter or margarine, softened
4 eggs
1 cup dark corn syrup
1/4 cup butter or margarine, melted
2 cups salted roasted whole almonds, coarsely chopped
6 oz dark or bittersweet baking chocolate, chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
  • In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
  • Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

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