Double Chocolate Chunk Almond Butter Cookie Bars

Get ready for one heck of a versatile recipe. I bet this will become your GO-TO for a quick sweet treat!

There aren't many (if any) reasons to NOT make cookies. But, if there is one (and I mean only ONE because let's face it - cookies are everything!), it would be the last part of individually rolling or scooping the dough into balls and the multiple cookie sheets (aka. more dishes!). Sometimes I want all the satisfaction of a cookie but the simplicity of a one-pan bake.

That's these guys!

This recipe for Double Chocolate Chunk Almond Butter Cookie Bars is SO easy, SO versatile and equally delicious!

Why should you make this recipe?

• No need to wait for butter to soften to room temperature (this is an issue for me in the cooler months when my room temperature is still too cold for soft butter)
• It combines both dark AND milk chocolate
• Fewer dirty dishes -- this is a one bowl recipe!
• It's not too sweet and loaded with chocolate chunks!

I bake with nut butter at least once a week. There's certainly no shortage of peanut butter recipes here! The wonderful thing about nut butter is that the ground nuts provide some starch and protein in addition to fat so it helps to contribute to the structure of whatever you're baking. This means that you can use less flour and have maximum flavour.

You can use any natural nut butter, but today I chose roasted almond butter for its rich flavour and super smooth texture.

These bars are tender with slight chew and have the perfect balance of sweet & salty with a smooth silky milk chocolate ganache that's also made with almond butter! It's like sinking your teeth into a chocolate truffle.

When it comes to pairing almond butter or peanut butter with chocolate, I actually prefer milk chocolate. Although you probably know that I am all about DARK chocolate, milk chocolate works really well with peanuts and almonds. The reason is because cocoa actually has a lot of flavour compounds in common with almond. So, since they complement each other so well they can often get lost as one flavour. Using milk chocolate let's both flavours come through and creamy, caramel notes of milk chocolate really enhances the nutty flavours.

The star of this recipe is the topping! It's basically a milk chocolate ganache, but instead of cream it uses almond butter! This gives it such a lovely fudgy texture and rich flavour.

I hope you make these very soon, and when you see how easy it is I bet you'll be making them on the regular 😉