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Chunky Chocolate and Almond Bars

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By Betty Crocker Kitchens
Updated Aug 30, 2011
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Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.

Chunky Chocolate and Almond Bars

  • Prep Time 20 min
  • Total 2 hr 35 min
  • Servings 48
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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