Stocked Kitchen Recipe: Chocolate Chip-Almond Bars

Sarah Kallio grew up in Mt. Pleasant, Michigan, and graduated from Michigan State University. She currently lives in Grand Haven, MI. She is a wife and mother of two gorgeous girls and is a tenacious redhead who loves to laugh. Along with sometimes being a bit scattered, she is filled with creativity and passion.

chocolatechipbars_400Satisfy your sweet tooth with this crowd-pleasing concoction. Plus, learn to cut the fat using applesauce as an ingredient substitute.

Chocolate Chip-Almond Bars
Makes 24

4 eggs
2 cups sugar
1/8 teaspoon salt
2 cups flour
8 ounces (2 sticks) unsalted butter, melted
2 teaspoons almond extract
1/2 cup sliced or chopped almonds
One 12-ounce bag chocolate chips (2 cups)

The Stocked Kitchen

The Stocked Kitchen

by Sarah Kallio and Stacey Krastins

  • Get The Stocked Kitchen
  • Get The Stocked Kitchen
  • Get The Stocked Kitchen
  • Get The Stocked Kitchen
  • Get The Stocked Kitchen

1. Preheat the oven to 325°F. Spray a 9 by 13-inch baking dish with nonstick spray.
2. In a mixing bowl, beat together the eggs, sugar, and salt with an electric hand mixer until the eggs turn much lighter yellow, about 2 minutes.
3. Alternate adding the flour and butter to the egg mixture and mix until combined. Add the almond extract and beat until smooth. Fold in the almonds and chocolate chips.
4. Pour into the baking dish. Bake for 35 to 40 minutes, until very light golden.5. Cool completely in the pan before cutting into squares.

To cut down on the fat and calories in these bar cookies, try substituting 1/2 cup applesauce for one of the sticks of butter. You can generally use applesauce as a substitute for half of the oil or butter in baked dessert recipes to cut fat and calories without sacrificing a moist and delicious result.

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