Chewy Chocolate Almond Bars

This is a delightful chocolate almond bars, great for snacking. Made this for my nieces and nephew last week. These are made with simple ingredients that I'm sure are already in your pantry. Well, except maybe for the corn syrup, which is not an ingredient that is used in most bakes. 

One of the things I like about baking bars, slices or squares is that they are quick to make and quick to disappear! :)

I lined the baking pan with aluminium foil with two opposite sides overhang for easy removal. From my past experiences with bars and slices, it is always best to line the pan with aluminium foil even though the recipe only requires the pan to be greased. I find that sometimes the bars and slices tend to stick to the pan especially if they contain high sugar ingredients like jam, preserves and honey. And by using aluminium foil, it helps to prevent the sides of the bars touching the cake pan from burning or browning too fast.

As usual, I reduced the sugar for the topping, using only half the amount called for, and half of the corn syrup too. Believe me, you would not miss out on the sweetness, it is just right with the adjustment. And remember, choc chips are already sweetened! I replaced the almond extract with vanilla extract, as I'm not quite sure whether my nieces and nephew like almond extract, since almond extract is not everyone's cup of tea! When in doubt, use vanilla extract!!  

Why are these bars called chewy? I guess because when these bars are no longer warm, the almonds are no longer crunchy but a little chewy instead! Not that anyone is complaining! Most of the chocolate chips got all melted, coating the surface in a yummy way!

The bottom crust is like a shortbread, buttery and nice. A keeper recipe from one beautiful book!

I'm sharing this with :
Cookbook Sunday hosted by Couscous & Consciousness
Recipe Box 1 hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Chewy Chocolate Almond Bars
(adapted from "Bake Something Great" by Jill Snider)
Crust
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup packed brown sugar (loosely packed)
1/2 cup cold butter, cubed

Topping
2 eggs
1/2 cup granulated sugar (1/4 cup)
1/2 cup corn syrup (1/4 cup)
2 tbsp butter, melted
1/2 tsp almond extract (replaced with vanilla extract)
1 cup milk chocolate chips
3/4 cup silvered almonds

Preheat oven to 350F (180C)
9-inch square cake pan, greased (I lined with aluminium foil, overhang on two opposite sides, for easy removal)

1. Crust : In a bowl, combine flour, ground almonds and brown sugar. Using a pastry blender, 2 knives or your fingers, cut in butter until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake in preheated oven until golden around the edges, 10 to 12 minutes.
2. Topping : In a bowl, whisk eggs, sugar, syrup, melted butter and almond extract until well blended. Stir in chocolate chips and almonds. Pour evenly over crust.
3. Return to oven and bake until set and golden, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars.