Double Chocolate Chunk Almond Butter Cookie Bars
Tender, nutty blondies made with almond butter and dark chocolate chunks! They're not too sweet and topped with a silky milk chocolate-almond ganache.
Ingredients
Cookie base:
- ⅓ cup 75g unsalted butter melted
- ⅓ cup 75g packed dark brown sugar
- ⅓ cup 65g granulated sugar
- ⅓ cup 80ml natural almond butter
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon salt
- 1 large egg
- ¼ teaspoon baking powder
- ⅔ cup 95g all-purpose flour
- ½ cup 85g dark chocolate, coarsely chopped
Topping:
- 3 ½ oz 100g milk chocolate, chopped
- 3 tablespoon 45ml natural almond butter
- ½ teaspoon coconut oil or neutral oil
- ¼ cup 60ml almond butter
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper leaving a 2-inch overhang at each side.
- Whisk together melted butter, both sugars, almond butter, vanilla, salt and egg until smooth. Whisk in baking powder. Stir in flour. Fold in the chocolate chunks.
- Spread the dough out into your prepared pan and press it evenly into the base. Bake for 18-20 minutes until the top is golden, edges are browned and it still feels slightly soft in the middle. Transfer pan to a wire rack and let cool completely.
- For the topping, melt together milk chocolate, almond butter and oil in a small saucepan over very low heat or in the microwave until smooth and spread it over the cooled bars. Dollop teaspoons of almond butter over top and swirl it through. Refrigerate for 1 hour until set before slicing.
