Friday, May 27, 2016
Chewy Chocolate Chip-Almond Bars
1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
2 oz marzipan, diced (1/4 cup)
1/4 teaspoon Watkins™ Pure Almond Extract
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
½ cup Jif® Crunchy Almond Butter
½ cup semisweet chocolate chips
½ cup sliced almonds
1.Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.
2.In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
3.In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
4.Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.