| | Directions | 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 268 Calories
Fat: 16 Grams
Protein: 2 Grams
Cholesterol: 35 Milligrams
Carbohydrates: 29 Grams
Sodium: 131 Milligrams
Fiber: 1 Grams
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