If you notice, though, this blog post is not pumpkin related; I’m saving my pumpkin for something truly special since I don’t want to waste it. No, these are almond caramel bars I found in Land O'Lakes Fall Recipe Collection. I actually found two similar recipes: this one and another using cashews in Taste of Home. I ended up using the Land O'Lakes recipe.
Roasted Almond Caramel Bars adapted from Land O'Lakes
¼ cup (4 tbsp) unsalted butter, soft
¼ cup firmly packed dark brown sugar
¾ cup unbleached all purpose flour
1/8 tsp salt
¼ tsp vanilla extract
½ cup roasted, salted almonds, chopped
½ cup semi-sweet chocolate chips
½ cup caramel ice cream topping
- Preheat the oven to 350 degrees F. Grease a 9 inch by 9 inch square baking pan and set aside.
- In the bowl of an electric mixer, beat the butter, sugar, and egg on medium speed. The mixture will seem really eggy, but don’t worry, after you add the other ingredients, it will all disappear. Turn the mixer’s speed down to low and slowly add in the flour and salt. Scrape down the sides of the bowl if necessary. Add in the vanilla and beat for another 30 seconds.
- Press the cookie dough mixture into the bottom of the pan. It will look like there is not enough dough to cover the bottom, but if are patient and keep spreading, the dough will completely cover the bottom. Place in the oven and back for about 11 minutes or until the edges are golden brown.
- Remove from the oven and sprinkle on the chopped almonds and chocolate chips. Drizzle the caramel topping over the almonds and chocolate. Place the pan back into the oven to bake for another 5 or 6 minutes. Cool completely in the pan once it is done baking. After about an hour, it is ready to cut into bars.