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Quick and Easy

Almond Chocolate Peanut Butter Bars

almond chocolate peanut butter bars

Details

Timing
Timing
Total:
Bake:
25 Min.
Prep:
20 Min.
Skill Level:
Beginner
Yields:
36 squares

Win the crowd over with these decadent, delicious bars. They may just become a new household favourite. Make them today!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
25 minutes
Chill Time
2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Key Ingredients

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, 270g bag - Front of Package
Where to Buy
HERSHEY'S CHIPITS SKOR Toffee Bits, 200g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
whisk Whisk
mixing bowl Mixing Bowl
parchment paper Parchment Paper
baking dish 9" x 13" Baking Dish
saucepan Saucepan
wire rack Wire Rack
1

Preheat oven to 350°F (175°C). Grease and line a 9" x 13" (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.

2

Whisk butter, sugar, eggs, and vanilla in a large mixing bowl. Stir in flour and baking powder until combined. Add HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY’S CHIPITS Milk Chocolate Chips, coconut, and walnuts and mix well.

3

Spread batter in prepared pan.

4

Bake in preheated oven 25 to 27 minutes until golden. Cool completely in pan on wire rack.

5

To make the Chocolate Peanut Butter Topping: Melt HERSHEY’S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY’S CHIPITS Milk Chocolate Chips, Carnation® Evaporated Milk, and Jif® Creamy Peanut Butter together in small saucepan over medium-low heat, stirring constantly, about 5 minutes. Remove, let cool to room temperature. Spread over cooled blondies. Sprinkle with HERSHEY’S CHIPITS SKOR Toffee Bits and walnuts, pressing down lightly.

6

Refrigerate 2 hours, or until set. Remove from pan. Cut into squares.

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