Monday, February 21, 2011

Almond Bars


What can I say about these bars? They are hands down my favorite. And it seems many others too, for the amount of times I get asked to make them.

The first layer is a rich buttery crust, then the creamy almond cheesecake layer, and the last is the almond flavored frosting with sliced almonds on top of that. Altogether it's fabulous!

I can say that within minutes of bringing these to work or a potluck....or any gathering,  the whole pan is GONE!




Almond Bars

2 c. flour
1/2 c. powdered sugar
1 c. softened butter {no subs}Mix and pat in an ungreased 9x13 pan. Bake at 350 for 15-20 minutes. Check to see if it is getting to brown...then try 15 minutes.

Mix well: ( can use a mixer)
8 oz. softened cream cheese ( must be softened well)
2 eggs
1/2 c. sugar
1 tsp. almond extract
 Pour over hot crust and bake for 15-20 minutes until set. Cool completely.

Mix:
1 1/2 c. powdered sugar
1/4 c. melted butter
1 1/2 tsp. milk
1 tsp. almond extract.
Spread onto cooled bars and top with slivered almonds.



14 comments:

Lorri said...

Mmmmm! Going to try these on Wed. I LOVE almond!! So much for the diet again.....

rebecca said...

Oh, these look WONDERFUL. I love anything with butter and cream cheese, I know I will love these! I hope to try them at some point...

Louanne said...

Oh, goodness, Laurie, you are preaching to the choir with these beauties! I wish we were neighbors!

Katerina said...

These are totally decadent, I love them!

Design Wine and Dine said...

Almond flavor is one of my favorites! I love it in coffee too - in fact one of these bars would be awesome w/a hot cup of jo!

katiep27 said...

These look awesome! I'd love to try them. :) What size pan do you use?

katiep27 said...

These look awesome! I'm going to try them. What size pan do you use?

Anonymous said...

Katie, I didn't write the recipe but up in the instructions it says to use a 9 x 13 pan ;)

Linda said...

I am wondering if I can make these as individual little cakes in a muffin tin. Do you think this is of the consistency that it might work?

Anonymous said...

So, I didn't really think this through. The crust got way too brown when it was cooked and then almost burned when I added the cream cheese mixture and another 12 minutes. Be careful to undercook the first part or your second round will be ruined. Super sad.

laurie said...

Every oven is different, but I have never had issues with the crust getting too brown. I guess I would try cooking the crust for only 10 to 15 minutes, and see if that does the trick!

Shari Daniels said...

Goodness, make sure you cream together well the cream cheese and the sugar before you add the eggs! I wrecked my first batch by dumping them all in the bowl at the same time! :-((

laurie said...

Just made these for a party..turned out great! I baked my crust about 20 minutes. But then, my oven could be different. People go nuts over these bars...I did not have any leftover!Not a crumb!

I added the word "well" to the recipe, Shari. Now it says,"Mix well."When making most cookies and bars, it is best to mix eggs and sugar until creamy. The cream cheese should be room temp to be softened well, and usually when you mix it, it will mix in creamy. If there are lumps, then use a mixer.

For most muffins and pancakes you want to mix until "just combined" so they come out soft and fluffy.

Hope this helps and that you try again, you won't be disappointed!

Anonymous said...

Made these last night because I have never seen a similar recipe. They are absolutely amazing and addicting. Three of us ate 1/2 the pan! I did toast the almonds I sprinkled on top. Delicious!