Friday, January 29, 2010

CHUNKY CHOCOLATE AND ALMOND BARS


 
 
 
 
 
 
 
 
 
 
 
 
 
CRUST



1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, softened


TOPPING


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

DIRECTIONS
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.


2. In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with wire whisk until smooth. Stir in almonds and chocolate. Pour over crust.


3. Bake 25 to 30 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.

KITCHEN TIP

Much like the center of a pecan pie, the center of these bars is very moist and may even look raw. Not to worry—that's how they should look.

2 comments:

Wylie said...

Total. Yuminess.
Wylie

Grammy Blick said...

Oh, the creaminess of chocolate and crunch of nuts -- they look perfect delicious.