Skip to Content
Menu

Chunky Chocolate and Almond Bars

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 48
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.
Updated Aug 30, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Crust

Topping

  • 4 eggs
  • 1 cup dark corn syrup
  • 1/4 cup butter or margarine, melted
  • 2 cups salted roasted whole almonds, coarsely chopped
  • 6 oz dark or bittersweet baking chocolate, chopped

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">