Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
cup butter or margarine, softened
cup dark corn syrup
cup butter or margarine, melted
cups salted roasted whole almonds, coarsely chopped
oz dark or bittersweet baking chocolate, chopped
Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
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.
Dark corn syrup has color added and a caramel flavor, which gives it a darker color and a stronger flavor than light corn syrup.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.