Fudgey Almond Bars

Fudgey Almond Bars

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium110 mg5% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron6% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium110 mg5% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein4 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron6% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 3/4 cup powdered sugar
  • 1-1/2 cups all-purpose flour
  • 1/3 cup butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1-1/4 cups almonds , toasted and coarsely chopped*
  • 1/2 cup water hot
  • 2 eggs , well beaten
  • 1/4 to 1/2 teaspoon almond extract
  • 1/8 teaspoon salt

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat 3/4 cup butter and powdered sugar in large bowl until well blended. Add flour; mix well. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes or until lightly browned.
  • 3. Meanwhile, in medium saucepan over low heat, melt 1/3 cup butter; stir in cocoa. Remove from heat; stir in sweetened condensed milk, almonds, water, eggs, almond extract and salt. Pour evenly over prepared crust. Return to oven.
  • 4. Bake 25 to 30 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars. Cover; store in refrigerator. Makes about 24 bars.
  • * To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Ingredients sitting on a table

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