Chocolate Caramel Almond Bars

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.

Chocolate Caramel Almond Bars

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. 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 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.

Did you make this recipe?

Ingredients:

Crust

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed (light or dark)
  • 1/2 cup unsalted butter, very soft

Toppings

Directions:

  1. Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Evenly sprinkle with whole almonds; set pan aside.
  6. 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.
  7. Evenly drizzle chocolate over almonds, smoothing the top lightly with a spatula or offset knife.
  8. Evenly sprinkle with the sliced almonds.
  9. 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

Only Eats

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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 SaladAlmond and Asparagus Crusted GrouperSpring Toasted Almond Fruit Salad