Almond Bars

Almond Bars

Sometimes you feel like a nut and sometimes you don’t. For the times you do, we here at Kathey Jo’s Kitchen have you covered! These almond bars are a delicious treat for anyone interested in trying a new nut-based recipe, and you’ll see why my husband Rob and I have fallen in love with these bars. Odds are good everything you’re looking for with which to make these bars may already be in your pantry at home. Give your loved ones and anyone visiting a quality recipe they can look forward to!

Why choose these almond bars over other desserts that you can prepare? The cooking process and the preparation is not overly complex, so you don’t have to be a professional chef to make these bars a reality for yourself and your loved ones. When you look in your kitchen, it’s highly likely you’ve got nearly all these ingredients already laying around, looking to be put to use in the best way. Take a look at this recipe today, and find out how your family will soon be wowed by these delicious almond bars.

  • 1 package Super Moist white cake mix
  • 1/2 cup butter or margarine — softened
  • 2 eggs
  • Almond Topping — (recipe follows)
  • ¾ cup sliced almonds
  • 2/3 cup butter or margarine
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix

with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until

golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3

minutes or until Topping is golden brown and bubbly (watch carefully—Topping burns easily). Cool completely. Cut

into 8 rows by 4 rows.



Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture

thickens slightly.