The Toasted Almond cocktail is the inspiration for these bar cookies. A rich buttery crust is layered with melted chocolate and a caramelized praline and almond topping.
15m
PREP TIME
15m
COOK TIME
268
CALORIES
9
INGREDIENTS
The Toasted Almond cocktail is the inspiration for these bar cookies. A rich buttery crust is layered with melted chocolate and a caramelized praline and almond topping.
15m
PREP TIME
15m
COOK TIME
268
CALORIES
9
INGREDIENTS
Ingredients 24 (1 bar) Servings
- 2 cups flour
- 1 3/4 cups (3 1/2 sticks) butter, softened, divided
- 1 1/2 cups firmly packed brown sugar, divided
- 1 teaspoon McCormick® Pure Almond Extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup light corn syrup
- 1/4 teaspoon McCormick® Rum Extract With Other Natural Flavors
- 1/2 cup toasted sliced almonds
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix flour, 1 cup (2 sticks) of the butter, 1/2 cup of the sugar, almond extract and salt in large bowl with electric mixer on medium speed until mixture resembles coarse crumbs. Press mixture evenly into greased foil-lined 13x9-inch baking pan.
- 2 Bake 15 minutes or until golden brown. Sprinkle chocolate chips evenly over hot crust. Let stand 5 minutes. Spread melted chocolate over crust. Set aside.
- 3 Meanwhile, bring remaining 3/4 cup (1 1/2 sticks) butter, remaining 1 cup sugar and corn syrup to boil in heavy medium saucepan on medium heat. Boil 3 minutes without stirring. Remove from heat. Stir in rum flavor. Spread evenly over chocolate-covered crust. Sprinkle with almonds.
- 4 Refrigerate 1 hour or until set. Cut into bars. Store in tightly covered container at room temperature up to 5 days.
NUTRITION INFORMATION
(per Serving)
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