I’ve got a sweet tooth today. So does The Dude. It’s been hectic weekend making wine and socializing with friends, so I didn’t want to spend all day in the kitchen. Besides, the Chicago Bears’ game was on and I didn’t want to miss it. For anyone who is interested, they won! I’m sure it was because I was watching. Ha!
Anyway, I looked through my pantry this morning and found some whole blanched almonds. I don’t know about you, but I love Hershey’s chocolate bars with almonds. So, I decided to do my take on chocolate chip cookie bars by loading them up with toasted almonds and almond extract. Here’s my recipe.
Almond Chocolate Chip Bars
- 2-1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated white sugar
- 3/4 cup turbinado sugar (raw sugar)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1 cup toasted blanched almonds, rough chop
- 1-3/4 cups milk chocolate pieces
Pre-heat oven to 375 degrees F. Combine flour, baking soda and salt in a bowl. Using your mixer, beat the butter until creamy. Add both of the sugars and the vanilla and almond extract. Beat until combined. Add eggs one and a time and blend completely. Slowly beat the flour mixture into the butter until completely blended. By hand, mix in the nuts and chocolate.
Grease a 10″x 15″ jelly roll pan and spread out the dough. Bake for 20-25 minutes. Cool in the pan on a wire rack. Cut into bars.
Yum! A great easy dessert that is a cross between a brownie and a cookie!