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Preheat oven to 350°F. Line a baking sheet with foil. Butter foil; set baking sheet aside. Grease and flour a 13x9x2-inch baking pan; set aside.
For almond brittle, in a medium skillet combine almonds, 1/4 cup sugar and 1 tablespoon butter. Cook over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook until sugar is golden, stirring as needed with a wooden spoon. Pour onto the prepared baking sheet; cool.
Place almond brittle in a heavy plastic bag. Using a rolling pin or meat mallet, coarsely crush brittle; set aside.
For crust, in a medium mixing bowl beat 1/2 cup butter and 1/2 cup sugar with an electric mixer on medium to high speed until smooth. Stir in 1 cup flour until combined. Press mixture evenly onto the bottom of the prepared baking pan. Bake about 10 minutes or until edges are light brown.
Meanwhile, in a medium saucepan cook and stir 3/4 cup butter and chocolate over low heat until melted. Remove from heat. Stir in 2 cups sugar and vanilla. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in 1 1/2 cups flour. Pour batter over hot crust, spreading evenly.
Bake for 15 minutes. Sprinkle with crushed almond brittle; press lightly into chocolate layer. Bake for 12 to 15 minutes more or until top is set. Cool in pan on a wire rack. Cut into bars.