Amaretto Praline Bars Recipe

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The Toasted Almond cocktail is the inspiration for these bar cookies. A rich buttery crust is layered with melted chocolate and a caramelized praline and almond topping.
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  • 2 cups flour
  • 1 3/4 cups (3 1/2 sticks) butter, softened, divided
  • 1 1/2 cups firmly packed brown sugar, divided
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup light corn syrup
  • 1/4 teaspoon McCormick® Imitation Rum Extract
  • 1/2 cup toasted sliced almonds
15 mins
15 mins
1. Preheat oven to 350°F. Mix flour, 1 cup (2 sticks) of the butter, 1/2 cup of the sugar, almond extract and salt in large bowl with electric mixer on medium speed until mixture resembles coarse crumbs. Press mixture evenly into greased foil-lined 13x9-inch baking pan.

2. Bake 15 minutes or until golden brown. Sprinkle chocolate chips evenly over hot crust. Let stand 5 minutes. Spread melted chocolate over crust. Set aside.

3. Meanwhile, bring remaining 3/4 cup (1 1/2 sticks) butter, remaining 1 cup sugar and corn syrup to boil in heavy medium saucepan on medium heat. Boil 3 minutes without stirring. Remove from heat. Stir in rum extract. Spread evenly over chocolate-covered crust. Sprinkle with almonds.

4. Refrigerate 1 hour or until set. Cut into bars. Store in tightly covered container at room temperature up to 5 days.Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into bars.
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Nutrition (per serving)
: 268 Calories
: 16 Grams
: 2 Grams
: 35 Milligrams
: 29 Grams
: 131 Milligrams
: 1 Grams

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