Milk Chocolate Chunk Almond Bar Recipe ๐ซ๐ฐ
Overview:
This Milk Chocolate Chunk Almond Bar recipe is a delightful treat that strikes a perfect balance of flavors, making it an ideal dessert for any occasion. With a prep time of just 25 minutes and a total time of 50 minutes, this recipe yields 48 bars, ensuring there’s plenty to go around. Whether you’re hosting a holiday gathering or simply craving a sweet indulgence, these bars are sure to satisfy your taste buds. Plus, you can customize them by substituting different nuts or chocolate variations to suit your preferences.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 18 | unsalted butter |
| 3/4 cup | light brown sugar |
| 1/2 tsp | pure vanilla extract |
| 1/2 tsp | salt |
| 2 cups | unbleached all-purpose flour |
| 1 cup | cake flour |
| 4 | eggs |
| 3/4 cup | light corn syrup |
| 3/4 cup | granulated sugar |
| 1/2 tsp | pure vanilla extract |
| 1/2 tsp | salt |
| 2 tbsp | butter, melted |
| 1 tbsp | cornstarch |
| 2 cups | milk chocolate, chopped into chunks |
| 10 | almonds, chopped |
Instructions:
-
Prepare Pan:
- Line a 9×13 aluminum baking pan with heavy-duty foil, leaving 2-3 inches of foil overhanging on the short sides for easy removal of the finished bars.
-
-
Make the Pastry:
- In a small bowl or plastic bag, combine the flours and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter, light brown sugar, and vanilla extract until light and fluffy, approximately 2 minutes.
- Gradually add the flour mixture, one cup at a time, mixing on medium speed until fully incorporated after each addition.
- Continue mixing until the dough comes together in large clumps.
- Press the dough into the prepared pan to form a 1/4-inch thick layer.
- Prick the pastry with a fork or wooden skewer to prevent air bubbles from forming.
- Chill the pastry in the refrigerator until firm, approximately 20 minutes.
-
Roast the Nuts and Bake the Crust:
- Preheat the oven to 375ยฐF and position the rack in the center.
- Spread the chopped almonds on a cookie sheet and roast for 5-10 minutes until fragrant, taking care not to burn them.
- Bake the pastry crust until golden brown, approximately 18 to 20 minutes.
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Prepare the Filling:
- Reduce the oven temperature to 350ยฐF.
- In a medium bowl, whisk together the granulated sugar, cornstarch, and salt.
- Add the eggs, corn syrup, melted butter, and vanilla extract, mixing until well combined.
- Stir in the chopped milk chocolate and roasted almonds until evenly distributed.
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Bake the Bars:
- Spread the filling evenly over the hot pastry crust.
- Bake for 25-30 minutes or until the top is lightly browned, and the center is set.
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Cool and Serve:
- Allow the bars to cool completely in the pan.
- Drizzle melted chocolate over the cooled bars using a zip-lock bag with the corner snipped off.
- Refrigerate the bars until the chocolate sets.
- Lift the bars from the pan using the overhanging foil and cut them into 1 1/2-inch square pieces.
- Store the bars in an airtight container for up to one week.
Nutritional Information (Per Serving):
- Calories: 357.1
- Fat: 19.2g
- Saturated Fat: 9.1g
- Cholesterol: 63.4mg
- Sodium: 136.2mg
- Carbohydrates: 43.2g
- Fiber: 2.1g
- Sugar: 22.3g
- Protein: 5.5g
Recipe Notes:
- For added variety, try using different types of nuts such as walnuts, pecans, or hazelnuts.
- Experiment with dark or white chocolate chunks for a different flavor profile.
- These bars make a great addition to holiday dessert platters or cookie exchanges.
- Ensure the pastry is chilled before baking to prevent it from spreading too much in the oven.
- Store any leftovers in an airtight container to maintain freshness.
- Enjoy these Milk Chocolate Chunk Almond Bars with a glass of milk or a cup of hot coffee for a delicious treat any time of day! ๐ชโ
