This cookie bar has a pre-baked crust thatis topped with chocolate chips and a cooked almond candy mixturethat is spooned over the chocolate chips and baked until goldenbrown.
Recipe: Chocolate Candy CookieBars
1 2/3 cups all-purpose flour
Heat oven to 375°F (175°C).
In medium bowl, stir together flour, 2tablespoons sugar and baking powder; cut in 1/2 cup butter withpastry blender until mixture forms coarse crumbs.
Stir in egg and 2 tablespoons evaporatedmilk; stir until mixture holds together in ball shape. Pressonto bottom and 1/4-inch up sides of 15 1/2 x 10 1/2 x 1-inchjelly roll pan.
Bake 8 to 10 minutes or until lightlybrowned; remove from oven.
Sprinkle 1 1/2 cups chocolate chips evenlyover crust; set aside.
In 3-quart saucepan, place remaining 11/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporatedmilk and corn syrup.
Cook over medium heat, stirring constantly,until mixture boils; stir in almonds. Continue cooking and stirringto 240°F on candy thermometer (soft-ball stage) or untilmixture, when dropped into very cold water, forms a softball that flattens when removed from water. Remove from heat.Immediately spoon almond mixture evenly over chips and crust;do not spread.
Bake an additional 10 to 15 minutes orjust until almond mixture is golden brown. Remove from oven;cool 5 minutes.
Sprinkle with remaining 1/2 cup chocolatechips; cool completely. Cut into bars.
1 1/2 cups plus 2 tablespoons granulated sugar – divided use
3/4 teaspoon baking powder
1 cup cold butter – divided use
1 large egg, slightly beaten
1 (5-ounce) can evaporated milk – divided use
1 (12-ounce) package semisweet chocolate chips – divided use
1/2 cup light corn syrup
1 1/2 cups sliced almonds
Makes about 4 dozen bars.
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