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[quote author=Darling SilverDodger link=msg=578083 date=1264716326]
Chunky Chocolate and Almond Bars

Crust 
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 
1/2 cup butter or margarine, softened 
Topping 
4 eggs 
1 cup dark corn syrup 
1/4 cup butter or margarine, melted 
2 cups salted roasted whole almonds, coarsely chopped 
6 oz dark or bittersweet baking chocolate, chopped 
   
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender or fork, 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 wire whisk until smooth. Stir in almonds and chocolate. Pour over crust. 
3. Bake 25 to 30 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. 
High Altitude (3500-6500 ft): No change.

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Topic summary

Posted by Darling SilverDodger

- January 28, 2010, 02:05:26 PM

Chunky Chocolate and Almond Bars

Crust
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, softened
Topping
4 eggs
1 cup dark corn syrup
1/4 cup butter or margarine, melted
2 cups salted roasted whole almonds, coarsely chopped
6 oz dark or bittersweet baking chocolate, chopped

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender or fork, 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 wire whisk until smooth. Stir in almonds and chocolate. Pour over crust.
3. Bake 25 to 30 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.
High Altitude (3500-6500 ft): No change.