My friends and family sure aren’t complaining, but I am looking forward to the calm after the next couple of months. Soup anyone?
But before we head into soup and stew season, we still have the holidays, with all the baking and eating the sweets to do! So let’s start baking.
- White Chocolate – You should use white chocolate that is sold in bar form, since it contains cocoa butter. White baking chips contain no cocoa butter and are very hard to melt.
- Eggs – room temperature
- Flour – all purpose flour
- Salt – if using unsalted butter then use a bit more salt.
- Jam – choose your favorite, I usually use strawberry jam.
- White Chocolate Chips
- Almond Slices
How to make Almond Bars
In a small pot on low heat melt the butter, add the chopped white chocolate combine until smooth, set aside.
In a mixing bowl on medium high speed beat the eggs and sugar until thick and pale yellow) approximately 5 minutes.
Add the flour, salt, vanilla and white chocolate mixture, beat on low or mix with a wooden spoon to combine well.
Spread half of the batter on the bottom of the prepared pan, bake until lightly golden, cool 5 minutes, then spread evenly with the jam.
Into the left over batter stir in the chocolate chips, spread gently over the jam.
Sprinkle with sliced almonds. Bake until toothpick comes out clean or with a couple of crumbs attached.
Cool completely before cutting.
- Make sure your eggs are at room temperature, remove them from the fridge at least 60 minutes before using.
- Be sure to beat the sugar and eggs until pale and fluffy, this will take approximately 5 minutes.
- When you bake the crust the first time, don’t over bake it, you just want it a light golden, firm enough so you can spread the jam on top.
- The bars are done when a toothpick inserted comes out dry or even better with a few crumbs attached, this means it’s done but still moist.
Store the completely cooled bars in an airtight container, with parchment paper separating the layers. They will keep at room temperature for up to 3 days. Or refrigerated for up to 5-6 days. Be sure to bring them to room temperature before serving.
Freeze the cooled bars in a freezer safe container, separated by parchment paper. They will keep for up to 3 months. Thaw the bars at room temperature before serving.
I usually use strawberry jam for these bars, but you could also use, raspberry, blueberry, cherry or even peach. Choose your favourite.
If you are looking for a tasty new bar recipe to make this Holiday Season, I hope you try these White Chocolate Almond Bars. Let me know what you think. Enjoy!
More delicious Bar Cookies
White Chocolate Almond Bars
- 1/2 cup butter
- 6 ounces white chocolate (chopped into small pieces)
- 2 large eggs (room temperature)
- 1/2 cup sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup jam (I used strawberry, but blueberry, cherry, peach choose your favorite).
- 3/4 cup white chocolate chips
- 1/4 cup sliced almonds
- Pre-heat oven to 325°, grease and flour or line with parchment paper an 8 or 9 inch square cake pan.
- In a small pot on low heat melt the butter, add the chopped white chocolate, combine until smooth, set aside.
- In a mixing bowl on medium high speed, beat the eggs and sugar until thick and pale yellow) approximately 5 minutes. Add the flour, salt, vanilla and white chocolate mixture, beat on low or mix with a wooden spoon to combine well.
- Spread half of the batter on the bottom of the prepared pan, bake for approximately 13-15 minutes, or until lightly golden, cool 5 minutes, spread evenly with the jam.
- In the remaining batter stir in the chocolate chips, spread evenly and gently over the jam, sprinkle with sliced almonds. Bake for approximately 25 – 30 minutes (or until toothpick comes out clean or with a couple of crumbs attached). Cool completely before cutting. Enjoy!