Last week the children and I made little thank -you's for their Home School Co-op teachers, and today at our year end party, a few moms requested the recipe. It is an old favorite - and lately I've been really liking the chocolate and almond combination - it's just yummy!
So, for those of you asked, here is my recipe, adapted once again from an old Robin Hood Flour 1998 Festival of Baking booklet. I get the best recipes from those little freebie grocery store hand outs! Enjoy - but be warned, I had one dear friend utterly addicted to these simple bars. We had to do an intervention and take away her jelly roll pan!
Chocolate Almond Crunch
1 3/4 unbleached all purpose flour
3/4 cup sugar
3/4 cup brown sugar (not packed)
1 cup soft butter
2 egg yolks
1 1/2 tsp. pure vanilla extract
1 package milk chocolate chips (340 grams)
1 cup sliced almonds, lightly toasted
Combine flour and sugars; cut in butter until crumbly. Add yolks and vanilla. Combine. Dough will be sticky and look like there isn't enough, but keep going! Be fearless and press the dough (with floured fingers) into a 10"x15"x1/2" jelly roll pan or cookie sheet with sides. I promise it will cover - thinly, but it will cover! Bake at 350 degrees F for 15 minutes or until it is light golden brown. It will 'puff up' a bit. Remove from oven and sprinkle those milk chocolate chips over evenly. Wait 4 minutes until they are well melted and spread the chocolate over the entire top with a knife. Sprinkle with almonds and press in lightly. Cool and cut into triangles or squares - no matter how you slice it, it's a simply sweet treat!