Chunky Chocolate and Almond Bars

Chunky Chocolate and Almond Bars

Neighborhood party tonight and I signed up to make cookies or brownies.  Perfect time to try out a new recipe such as this one from Betty Crocker.  Courtney and I nibbled at the pieces that fell off in the pan while I was cutting them up and they were so good!  Gooey and yummy!  Easy to make too.

crust:

1 box chocolate fudge cake mix (I used Devil’s Food)

1/2 cup butter, softened

topping:

4 eggs

1 cup dark corn syrup (I only had light corn syrup so used that instead)

1/4 cup butter, melted

2 cups salted roasted whole almonds, coarsely chopped (I used a combo of salted/roasted and raw)

6 oz dark or bittersweet baking chocolate, chopped (I just used 1 cup of semisweet chips)

1  Heat oven to 350.  Place cake mix in medium bowl.  Using pastry blender or fork, cut in 1/2 cup butter until crumbly.  Press firmly in ungreased 13 x 9″ pan.  Bake 12 – 14 minutes or until set.

2  In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with wire whisk until smooth.  Stir in almonds and chocolate.  Pour over crust.

3  Bake 25 – 30 minutes longer or until golden brown and set.  Cool 30 minutes.  Refrigerate about 1 hour or until chocolate is firm.  Store covered in fridge.

Kitchen Tip:  Much like the center of a pecan pie, the center of these bars is very moist and may even look raw.  Not to worry – that’s how they should look.

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