Best Chocolate Glazed Almond Bars Recipes

ALMOND BARS

Steps:

• Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
• Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
• Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
• To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.

~ WHITE CHOCOLATE CRANBERRY ALMOND BARS & GLAZE ~

Steps:

• 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish. In a large bowl, beat butter, sugars and egg until well blended. Beat in the baking powder, vanilla and flour. Fold in the almonds, chocolate and cranberries. Mix evenly.
• 2. Spread mixture into prepared pan.
• 3. Bake for 35 - 40 minutes or until pick comes out clean. Cool on rack
• 4. Glaze: In a small bowl, whisk all glaze ingredients together. Add more cream or milk if needed for desired consistency.
• 5. Drizzle or spread over cooled bars.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

ALMOND BARS WITH CHOCOLATE GLAZE

Steps:

• In a large bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles course crumbs. Pat into a 13 x 9 x 2 inch baking pan coated with cooking spray.
• Bake at 350 degrees for 18-22 minutes or until edges are slightly browned.
• Meanwhile, in a large bowl, whisk egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust.
• Bake for 20-25 minutes or until set. Cool completely on wire rack.
• Drizzle with melted chocolate. Cut into bars.

CHOCOLATE-GLAZED ALMOND BARS

Steps:

• In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until mixture resembles coarse crumbs.
• Pat into a 9x13 baking pan coated with cooking spray.
• Bake at 350 degrees for 18-22 minutes or until lightly browned on the edges.
• In a large bowl, whisk the egg whites, sugar, and almond filling until blended. Stir in the almonds. Pour over the crust.
• Bake for 20-25 minutes or until sett. Cool completely on a wire . Drizzle with chocolate. Cut into bars.
• Store in the refrigerator.

SPICED CHOCOLATE ALMOND BARS

Steps:

• Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
• Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
• Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
• Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.