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Chocolate Almond Bars

These chocolate almond bars combine a crisp almond topping with a chewy, fudgy chocolate base, creating a delightful texture contrast in every bite. The recipe involves melting chocolate, toasting almonds, and layering components to produce a rich, indulgent treat with a glossy finish. Perfect for a quick homemade dessert that feels special yet straightforward to make.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12
Course: Main Course
Cuisine: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sliced almonds for toasting
  • 200 g dark chocolate 70% cacao preferred
  • 1/2 cup unsalted butter melted
  • 1/4 cup brown sugar packed
  • 1 tsp vanilla extract
  • pinch sea salt flakes for topping

Equipment

  • Baking pan
  • Double boiler or microwave
  • mixing bowls
  • Spatula
  • Sharp knife
  • Parchment paper

Method
 

  1. Line your baking pan with parchment paper to prevent sticking and set it aside.
  2. Spread the sliced almonds on a baking sheet and toast them in a 180°C (350°F) oven for about 8-10 minutes, until they turn golden and fragrant. Let them cool completely, which helps bring out their nutty aroma.
  3. Chop the dark chocolate into small pieces and melt it gently using a double boiler or microwave in short bursts, stirring frequently until smooth and glossy. This slow melting ensures the chocolate doesn’t seize or burn.
  4. In a mixing bowl, combine the melted butter and brown sugar. Whisk until the mixture is smooth, slightly frothy, and well blended, about 2 minutes. This creates a rich base for the chocolate layer.
  5. Pour the melted chocolate into the butter mixture and stir until fully incorporated. The mixture should be smooth and silky, with a deep chocolate color.
  6. Transfer the chocolate mixture into your prepared baking pan and spread it evenly with a spatula, creating a smooth, glossy layer that covers the base completely. Chill in the fridge for about 20 minutes to set slightly.
  7. Chop the toasted almonds coarsely, then stir them into the remaining melted chocolate or melt extra chocolate if needed, adding a pinch of salt and vanilla extract to enhance flavor. Mix until the almonds are evenly coated with chocolate.
  8. Dollop spoonfuls of the almond-chocolate mixture over the chilled base, then gently press it down with a spatula to create an even, thin layer. Chill the entire pan in the fridge for at least 2 hours or until fully firm.
  9. Once set, lift the entire block out of the pan using the parchment paper and transfer it to a cutting board. Use a sharp knife to cut into bars or squares, wiping the blade clean between cuts for neat edges.
  10. Sprinkle a few flakes of sea salt on top for a finishing touch, then serve the bars at room temperature or chilled for a more fudgy texture. Enjoy this indulgent treat with a cup of coffee or tea.

Notes

For extra flavor, sprinkle dried cherries or additional sea salt flakes on top before chilling. To keep the bars fresh, store in an airtight container in the fridge for up to 5 days or freeze for up to a month.