Butteralmondbars Recipes

BUTTER FINGER BARS

Butter Finger Bars image

This is a dessert bar. I got the recipe from a friend. They are rich..but tasty!

Provided by MSGOODBAKE

Categories Desserts Cookies Bar Cookie Recipes

Time 22m

Yield 16

Number Of Ingredients 6

Ingredients

1 cup brown sugar
½ cup white sugar
1 cup margarine, melted
4 cups rolled oats
2 cups semisweet chocolate chips
¾ cup peanut butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 44.6 g, Fat 24.9 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 7.2 g, Sodium 193 mg, Sugar 27.9 g

ALMOND BARS

Almond Bars image

"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

4 eggs
2 cups sugar
1 cup butter, melted
2 cups all-purpose flour
2-1/2 teaspoons almond extract
Confectioners' sugar

Steps:

In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

TOASTED ALMOND BARS

Toasted Almond Bars image

This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.

Provided by Doug in Manhattan

Time 3h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 ⅓ cups sliced blanched almonds
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
1 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon almond extract, or more to taste
1 large egg, at room temperature
1 large egg yolk, at room temperature

Steps:

Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
Preheat the oven to 350 degrees F (175 degrees C).
Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g

BUTTERSCOTCH ALMOND BARS

Butterscotch Almond Bars image

This is a really good chewy, nutty bar with a bit of chocolate drizzled on top. I like it cut in very small squares on a tray of sweets.

Provided by Cookin-jo

Categories Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup butter
2 cups brown sugar (packed lightly)
2 eggs
1 1/2 teaspoons vanilla
1/4 cup butter
1/3 cup sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups sliced almonds
1 semi-sweet chocolate baking square

Steps:

Preheat oven to 350 degrees.
Combine flour and baking powder.
Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla.
Stir in the flour and baking powder.
Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool.
For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly.
Take off the heat and stir in the almonds.
Pour over the baked base.
Melt the chocolate and drizzle over. Let cool completely.

Nutrition Facts : Calories 144.8, Fat 6.3, SaturatedFat 2.8, Cholesterol 21.9, Sodium 72.5, Carbohydrate 21.3, Fiber 0.6, Sugar 15, Protein 1.8

BUTTERSCOTCH ALMOND BARS

Butterscotch Almond Bars image

Make and share this Butterscotch Almond Bars recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Bar Cookie

Time 50m

Yield 1 13x9 inch pan

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup butter, melted
2 cups packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 ounce semisweet chocolate
1/4 cup butter
1/3 cup sugar
1/3 cup corn syrup
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups sliced almonds

Steps:

Set oven to 350 degrees.
Grease a 13" x 9" baking dish.
Combine flour and baking powder; set aside.
Blend in sugar into melted butter.
Beat in eggs and vanilla.
Stir in flour mixture.
Spread batter into greased prepared baking pan (don't pack down too hard).
Bake for 20 minutes.
Remove from oven.
To prepare nutty topping: Melt butter in small saucepan.
Add and mix in sugar, cornsyrup, water a salt.
Bring mixture to boil; boil 4 minutes, stirring constantly.
Stir in sliced almonds.
Spread nutty topping evenly over baked crust.
Bake 15 minutes longer.
Cool.
Melt chocolate; drizzle over bars.
Cut into bars.

Nutrition Facts : Calories 5219.3, Fat 234.6, SaturatedFat 105.4, Cholesterol 789, Sodium 2614.9, Carbohydrate 756, Fiber 26.1, Sugar 526.1, Protein 66.4

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