If you’re an almond fan, these are your new favorite bars because they’re used twice.
Hopefully you also like chocolate and caramel on top of a buttery shortbread crust.
It’s a fast, easy, no-mixer recipe, and after baking the crust briefly, the remaining ingredients are simply drizzled or sprinkled on. Love the ease factor.
The bars have so much texture in every bite starting from the crisp shortbread, gooey salted caramel, and both whole and sliced almonds for crunch.
I used Fisher Almonds which are perfect for baking because there’s no added salt or oil.
I used storebought salted caramel to save time but you can make your own.
The bars are great when you need a quick and easy dessert for an event, party, or just happen to have a craving for chocolate and caramel and don’t want to make anything fussy. That happens to me quite a bit.
My family adores almonds and the bars were an instant hit.
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Chocolate Caramel Almond Bars
Ingredients
Crust
- 1 cup all-purpose flour
- â…“ cup brown sugar, packed (light or dark)
- ½ cup unsalted butter, very soft
Toppings
- about 1/2 cup salted caramel or caramel sauce (homemade
- 1 cup Fisher Whole Natural Almonds
- 1 cup semi-sweet chocolate chips
- ¼ cup Fisher Natural Sliced Almonds
Instructions
- Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Crust – To a large bowl, add the flour, brown sugar, and cut in the butter using two forks or a pastry cutter. Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust. Pierce in about one dozen places with fork tines so steam can escape while baking. Bake for 17 to 18 minutes, or until crust is just set.
- Toppings – Remove pan from oven and evenly drizzle with caramel sauce. No need to measure, just eyeball it so there’s a thin layer evenly distributed over the pan.
- Evenly sprinkle with whole almonds; set pan aside.
- To a small microwave-safe bowl, add the chocolate chips and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate can be stirred smooth.
- Evenly drizzle chocolate over almonds, smoothing the top lightly with a spatula or offset knife.
- Evenly sprinkle with the sliced almonds.
- Place pan on a wire rack to cool for at least 3 hours, or until chocolate has set up fully, before slicing and serving. Bars will keep airtight at room temperature for up to 7 days, or in the freezer for up to 6 months.
- Crust from Salted Caramel Maple Pecan Pie Bars
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Fisher. The recipe, images, text, and opinions expressed are my own. #ThinkFisher For more spring entertaining inspiration check out these recipes from Chef Alex Guarnaschelli: Arugula and Curried Pecan Salad, Almond and Asparagus Crusted Grouper, Spring Toasted Almond Fruit Salad
Kinda sorta falling in LOVE with these bars! They look so gooey and rich and I adore the almonds in them of course. Adds that nutty sweetness that I bet tastes so great with the rich chocolate and buttery caramel. Mmm!Â
If you’re an almond lover, these are the bars to make!
These look so delicious and easy! I’ve never tried almond and caramel together, I think they’d make a great combination :)
I needed to make these last night! Mmmm scumptiously delicious. I’m a sucker for caramel but who isnt! xo
As everything you bake, these are no exception, looking decadent and delicious!
These look heavenly!
Paige
https://thehappyflammily.com
These bars look amazing! And will totally help when those chocolate cravings attack :) Love the addition of the almonds as well. Gives it a nice bit of crunch. Do you think it would work as well with laying out graham crackers for the crust?
It could work…Sometimes graham crackers can get a little soggy/crumbly or not always bind together. But as long as you know that going in, it’s worth a try!
These are fabulous! I love chocolate and almond already, but with caramel. I’m all in!
Chocolate and caramel are one of my favorite combos. These bars look heavenly! Pinned.Â
Thanks for pinning!
These have absolutely everything I love in them!! Nuts, caramel, shortbread. YES. Pinned, obvi!
Thanks for pinning and I wish I could have given them to you when I saw you last week…but they were already gone :)
Chocolate + Caramel + Almonds?! YES. These bars are right up my alley, Averie! That thick chocolate layer on top is what really sold me ;) Gorgeous <3
I love chocolate almond desserts…and caramel? Well, I’m sold :) Pinned!
Thanks for pinning, Aimee! :)
Cannot wait to make these bars! Really, only four words are needed right now: what’s not to love. Thank you for your marvelous recipes and photography!
You’re so kind, thank you!
Okay, so first of all, I love all things chocolate almond. Doubling it is just making me extremely happy. Adding salted caramel is beyond my wildest dreams.
And on another note, your lemon chicken was delicious and very  well received! I gave you due credit and now you’ve got a few more fans!
So glad the chicken dinner came out great for you and was very well received! That’s awesome! And thanks for mentioning my site :)
These look fancy but the recipe is quick and easy–something every busy cook can appreciate! I don’t know how you keep coming up with all these different combinations for bars and cookies–every single one is so tempting.
Sometimes I don’t know either, Paula!! Long runs, and praying for some inspiration to pop into my head :)
The presentation of those bars is beautiful. You would definitely trick your guests into thinking that you spent hours baking these! :) I know these would be my favorite bars in no time especially paired with some espresso.Â
Everything’s better with espresso :)
Chocolate + caramel + almonds = winning flavor/ingredient combination, for sure.