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Chocolate Nut Bars

Source: Fine Cooking - Issue 10
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  Yields about 48 bars
As these bars bake, the chocolate in the topping bonds with the base, leaving three layers in the finished bars. This recipe works with any variety of nut. I like to use almonds and walnuts; hazelnuts are delicious, too.
For the Base:
2 1/2 cups all-purpose flour
1/2 cup sugar
8 oz. (16 tablespoons) cold unsalted butter
3/4 cup blanched, sliced, and toasted almonds
For the Topping:
4 oz. (8 tablespoons) unsalted butter, room temperature
1 packed cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract or 4 1/2 teaspoons bourbon
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped bittersweet chocolate or chocolate chips
1 1/2 cups chopped, toasted walnuts
Heat the oven to 350 degrees F.

Butter a 9 by 13-inch baking dish. In a food processor, combine the flour and sugar. Cut the butter into 1-inch pieces and put it on top of the flour mixture. Add the almonds and pulse to blend until the butter pieces are the size of a pea. Press the mixture into the buttered pan. Bake for 25 minutes, until the edges are beginning to color.

In an electric mixer, cream the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and then beat in the flour and salt, occasionally scraping down the sides of the bowl. Add the chopped chocolate and nuts and mix just to incorporate. Spread the topping over the crust and bake for another 30 minutes, until the top is golden brown. The bars should be firm to the touch.

Let the bars cool before cutting.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Chip Desserts
Nutrition Facts per Serving
Yield:   Yields about 48 bars
Calories: 157
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 31mg
% Cal. from Fat: 57%
Cholesterol: 24mg
Protein: 2g
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