These are, dare we say, elevated almond bars thanks the combination of browned butter, chocolate chips, and salty Marcona almonds. Modified from February 2014 issue of Food & Wine Magazine.
Course: Breakfast, Dessert, Snack
Keyword: almond, bars, cookies
Author: Beth Cato
Equipment
large saucepan
9x13 pan
offset spatula
Ingredients
2 1/2sticks unsalted butter
3 1/2cupslight brown sugar packed
5large eggs lightly beaten
1/2cuproasted almond butter
1Tablespoonpure vanilla extract
1 1/2teaspoonskosher salt
1/4teaspoonground cinnamon
3cupsall-purpose flour
2cupsMarcona almonds 9 ounces
1 3/4cupschocolate chips 11 ounces (1 bag)
Instructions
In a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.
Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9x13 pan and apply nonstick spray or butter.
Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.
Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.
Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.