Giada makes sophisticated sweet bars with warm spices that are ideal for the vacations, but terrific year-round!
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Spiced Chocolate Almond Bars
DISH COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 40 min
Active: 20 minutes
Yield: 16 bars

Active ingredients

2 tablespoons unsalted butter, plus more for the pan
1 cup velvety roasted almond butter
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 cup bittersweet chocolate chips
1 tablespoon coconut oil or vegetable oil
1/2 cup toasted sliced almonds

Directions

Lightly butter an 8-inch square baking dish and line with parchment paper. Reserve.

Place a small saucepan over medium heat. Include the butter and cook till the lathering settles and the butter is light brown in color and is beginning to smell nutty, about 5 minutes. Eliminate the butter from the heat and stir in the almond butter with a rubber spatula till smooth. Include the almond flour, vanilla extract, cinnamon, ginger and salt and stir till integrated. Include the confectioners' sugar and stir up until combined. Press the mixture into the bottom of the ready pan and set aside.

Include the chocolate chips and coconut oil to a little bowl. Location the bowl over a small pan with an inch of water in it that the bowl fits snuggly on top of. Location the pan over medium heat and cook, stirring typically, until the chocolate is practically melted, about 4 minutes. Get rid of from the heat and stir up until smooth (see Cook's Note). Pour the mixture over the almond base and spread uniformly. Sprinkle with the toasted almonds. Cool up until just set, about 20 minutes (see Cook's Note).

Utilizing a small serrated knife, cut into bars and cool, a minimum of 1 hour or up until all set to serve.

Cook's Note

Additionally, you can melt the chocolate chips in the microwave: Add the chocolate chips and coconut oil to a little microwave-safe bowl. Microwave on high in 10-second periods, stirring in between, till the chocolate is melted and smooth. These bars are best cut when the chocolate is just barely set to prevent breaking.

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Giada De Laurentiis' Spiced Chocolate Almond Bars|Food Network