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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 1/2 cups flour
1/2 cup rice flour
1/4 tsp salt
1/2 tsp almond extract
12 oz semisweet chocolate chips
6 oz almonds, finely chopped
Preheat oven to 325. Spray baking spray in a 13x9 inch pan.
Beat 1 cup butter in large bowl until light and fluffy, about 3 minutes. Add brown sugar and beat on medium high until fully incorporated. Add in almond extract and beat for 30 seconds on medium-high. Turn mixer to low speed and mix in flours and salt. Press dough into prepared pan, it will be thin, you want it to be. Bake until shortbread is brown, firm at edges and slightly soft in center, about 30 minutes.
Take shortbread out of oven. Sprinkle chocolate chips evenly over the shortbread. Place back in oven for 3 minutes. Remove from oven and using a spatula, spread the chocolate out evenly over the shortbread.
Sprinkle the almond pieces on top of the chocolate. Let cool. Place in freezer for 10 minutes (helps with the cutting). Cut into 1-ounce rectangles.
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BROWN SUGAR TOFFEE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 1/2 cups flour
1/2 cup rice flour
1/4 tsp salt
1/2 tsp almond extract
12 oz semisweet chocolate chips
6 oz almonds, finely chopped
Preheat oven to 325. Spray baking spray in a 13x9 inch pan.
Beat 1 cup butter in large bowl until light and fluffy, about 3 minutes. Add brown sugar and beat on medium high until fully incorporated. Add in almond extract and beat for 30 seconds on medium-high. Turn mixer to low speed and mix in flours and salt. Press dough into prepared pan, it will be thin, you want it to be. Bake until shortbread is brown, firm at edges and slightly soft in center, about 30 minutes.
Take shortbread out of oven. Sprinkle chocolate chips evenly over the shortbread. Place back in oven for 3 minutes. Remove from oven and using a spatula, spread the chocolate out evenly over the shortbread.
Sprinkle the almond pieces on top of the chocolate. Let cool. Place in freezer for 10 minutes (helps with the cutting). Cut into 1-ounce rectangles.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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