CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
I wouldn't be surprised if your response to these bars is like mine: absolute delight. There's no part of the recipe that doesn't completely please me, from the sweetened condensed milk gooeyness to the decadent chocolate chip base and the almonds all over the batter and flecked on top which give it a distinct Almond Joy tone.
This clever recipe is courtesy of Rachel Ruiz of Hurlburt Field, Florida. Good luck at the Bake-Off!
Chewy Chocolate Chip-Almond Bars
- Prep Time: 15 Min
- Total Time: 2 Hr 25 Min
- Makes: 12 bars
Ingredients
- 1 package Pillsbury Ready to Bake! refrigerated chocolate chip cookies
- 2 oz marzipan, diced (1/4 cup)
- 1/4 teaspoon almond extract
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crunchy almond butter
- 1/2 cup semisweet chocolate chips
- 1/2 cup sliced almonds
Procedure
- Heat oven to 350°F. Spray 9-inch square pan with non-stick spray.
- In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
- In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
- Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.