Gluten Free Almond Buckeye Bars Recipes
GLUTEN-FREE ALMOND BUCKEYE BARS
A classic holiday candy gets a twist with this decadent dark chocolate cookie bar with creamy almond butter filling and topped with a rich chocolate ganache. A 7-ingredient dessert that is simple and impressive for any holiday gathering!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil or cooking parchment paper, allowing overhang of 2 inches over sides of pan. Spray with cooking spray. Remove cookie dough from refrigerator; let stand 15 minutes. Break cookie dough into small pieces; press evenly in bottom of pan. Bake 22 to 25 minutes or until set. Cool completely, at least 1 hour.
- In medium bowl, beat softened butter and almond butter with electric mixer on medium speed until smooth, scraping side of bowl. Gradually beat in powdered sugar until smooth. Beat in vanilla. Spread evenly over cooled crust.
- In 1-quart saucepan, heat chocolate chips and whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Refrigerate uncovered about 2 hours or until cooled completely. Using foil or parchment to lift, remove bar from pan, and peel foil or parchment away. Cut into 4 rows by 4 rows. Stored covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 20 g, TransFat 0 g
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- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
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