6
oz dark or bittersweet baking chocolate, chopped
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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.
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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.
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Nutrition Facts are not available for this recipe
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