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Chunky Chocolate and Almond Bars

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Chunky Chocolate and Almond Bars
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 48
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Crunchy almonds provide a crunchy contrast to rich, fudgy chocolate bars.
May 28, 2018

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  • 1/2 cup butter or margarine, softened

  • 4 eggs
  • 1 cup dark corn syrup
  • 1/4 cup butter or margarine, melted
  • 2 cups salted roasted whole almonds, coarsely chopped
  • 4 oz (113 g) dark or bittersweet baking chocolate, chopped

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
  • 2
    In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
  • 3
    Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Much like the centre of a pecan pie, the centre of these bars is very moist and may even look raw. Not to worry—that's how they should look.
  • Tip 2
    Dark corn syrup has colour added and a caramel flavour, which gives it a darker colour and a stronger flavour than light corn syrup.

Nutrition Information

150 Calories, 8g Total Fat, 2g Protein, 15g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 48
Calories
150
Total Fat
8g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
130mg
Total Carbs
15g
Dietary Fiber
1g
Sugars
7g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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