Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Watch how to make this recipe.
Spiced Chocolate Almond Bars
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- Level: Easy
- Total: 1 hr 40 min
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 320
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 82 mg
These bars are like a sophisticated, healthy-ish candy bar. The warming spices make them perfect for the holidays but really, I make these in the summer, too.
- Level: Easy
- Total: 1 hr 40 min
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 320
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 8 g
- Cholesterol
- 5 mg
- Sodium
- 82 mg
Ingredients
Directions
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9m
Easy
CLASS
- Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
- Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
- Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
- Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.
Cook’s Note
Alternatively, you can melt the chocolate chips in the microwave: Add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave on high in 10-second intervals, stirring in between, until the chocolate is melted and smooth. These bars are best cut when the chocolate is just barely set to avoid cracking.
