Frosted Almond Bars

Prep Time
Cook Time
Ready In

"It's hard to describe these luscious little bars. Kind of like a toffee encrusted shortbread with a sweet soft/crackly topping. And a chocolate drizzle. What's left to say?"

Original recipe yields 32 servings


  • Serving Size: 1 (42.1 g)
  • Calories 201
  • Total Fat - 10.7 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 16.3 mg
  • Sodium - 42.4 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 16.2 g
  • Protein - 2.5 g
  • Calcium - 24.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees. Grease a 15x10 inch jelly roll pan and set aside.

Step 2

With an electric mixer, beat butter until creamy. Gradually add the brown sugar, beating well.

Step 3

In a bowl, combine the flour, baking powder, salt and coffee granules. Add to the butter mixture, beating just until blended.

Step 4

Stir in the crushed candy bars and the almonds. Spread the mixure into the prepared pan and bake for 18 minutes or until lightly browned.

Step 5

In a small bowl, combine the powdered sugar, milk, butter and vanilla. Spread over the warm, uncut bars.

Step 6

Let cool in the pan and then cut into 32 bars.

Step 7

To drizzle, place the semisweet chocolate chips into a heavy-duty Ziploc bag. Add a small amount of milk (about 1/2 tsp). Seal bag and submerge in hot water until chocolate melts. Dry the bag, squeeze to blend, snip a tiny corner of the bag with scissors, then drizzle the chocolate over the bars in thin wavy lines or whatever your inner artist desires.

Tips & Variations

No special items needed.


Muffin Goddess

Hmm, I could've sworn that I reviewed this yesterday, but since I can't find any evidence of a pending review right now, gonna try this again to be sure: These bars were a big hit! Loved the pronounced toffee flavor here. I might have needed to take them out of the oven a tiny bit sooner than I did, because the outer edge pieces were distinctly crunchy, while pieces more towards the middle of the pan were chewier. Both textures were good, though, and nothing tasted overcooked. I didn't use the toffee with chocolate, because I just happened to have exactly the right amount of the plain toffee chips left over in an already-open bag. I also used sliced almonds in place of slivered, since that was what I had. I found that I needed to add some milk to the glaze to make it spreadable. I didn't have any trouble with melting the chocolate in a baggie in a cup of boiling water, but I did use about double the amount of chocolate. Once cut, I had 54 pieces total (these are rich, so the smaller bars were satisfying without being too much). Great addition to the holiday cookie platter, thanks for posting!

review by:
(29 Dec 2014)

Lynn (diner524)

Fantastic Almond Bars!!! I made this as written and it makes a ton of bars. They are very rich and sweet, so little bars go a long way. I feel these are more candy-like then cookie-like, which is great with us. The only issue I had was that just putting semi-sweet mini chocolate chips in a bag and melting them in hot water didn't work out. It never thinned the chocolate out enough, I started just using the hottest water from the faucet and then when that didn't work, I boiled some water and added the bag to the boiling water. It was still to thick and wouldn't drizzle over the bars, so I added a bit of butter to the warm/hot chocolate, but again still not thin enough to drizzle over the bars. The bars are sweet enough without the chocolate but feel that the chocolate would add another flavor dimension. I plan to try to melt the chocolate in a double boiler with some oil, and then just use a spoon to drizzle over the bars, will add new photo if that works well. But I know these are awesome just by themselves, therefore a 5 star review!! Thanks for sharing a new wonderful recipe to my Christmas Collection!!!

review by:
(17 Dec 2014)