Shelly's Recipe

CHOCOLATE ALMOND TRUFFLE BARS

Category: Bars

3 1/2 to 4 cups sliced almonds
1 lb butter, cut in pieces, plus 2 tbsp melted (divided use)
1 lb semisweet chocolate, cut into 1/4 inch pieces, or 3 cups chocolate chips
4 large eggs
6 large egg yolks
1 cup sugar
3 cups confectioners sugar
1 tsp vanilla

Preheat oven to 350. Spread almonds on a shallow baking sheet and toast until lightly browned, about 10 minutes. Set aside to cool.

Turn oven down to 325. Measure 2 3/4 cups almonds and chop them fine (20 seconds in a food processor fitted with a steel blade, or by hand). Place in a large mixing bowl. Chop the remaining almonds fine and set aside.

Add 2 tbsp melted butter to the almonds in the mixing bowl. Mix by hand until almonds bind together. Transfer to a 9x13-inch nonstick (or greased) baking pan. Press almond mixture firmly into bottom of pan and into corners, creating an even layer. Set aside.

Melt 1/2 lb butter and the chocolate together in a microwave or double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 10 minutes. Set aside.

Place the eggs, egg yolks and granulated sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium speed until well blended. Scrape bowl several times during beating. Add the melted chocolate mixture and mix on low speed 1 minute, then use a rubber spatula to finish mixing the batter until thoroughly combined.

Pour the batter over the almond mixture in the baking pan, spreading smoothly to edges. Bake on center rack for 45 minutes or until a toothpick inserted in the center comes out almost clean. Remove from oven and cool 1 hour. Then place in freezer.

To make the icing, place remaining 1/2 lb butter in bowl of an electric mixer. Beat on medium until light, about 4 minutes. With mixer on low speed, gradually add confectioners sugar until it' is mixed in, about 2 minutes. Scrape down sides of bowl, add vanilla and beat on high for 1 minute. Remove 2 cups of icing and set aside.

Remove cookie-truffle base from freezer. Top should be a little brittle and the insides soft and tender. Use the icing that remains in the bowl to spread a thin layer over the top of the truffle mixture as a crumb barrier. Put the reserved almonds into the 2 cups reserved icing and beat 1 minute. Mixture should be fluffy. Spread almond icing over crumb barrier. Use a serrated knife to cut bars into 24 squares. Then cut the squares in half diagonally to make triangles. Makes 48 bars.