Hard to believe that Labor Day is just around the corner. If you’re looking for something to serve at your (hopefully socially distanced) end-of-summer get-togethers, I can pretty much guarantee that these Chocolate Almond Bars will earn you cheers. Honestly, what’s not to like?

It all starts with a buttery shortbread which doubles as both the base and crumbly streusel topping. It’s melt-in-your-mouth yummy!

Next up is the dreamy, creamy chocolate middle layer which I’ve added a little espresso powder to so it’s got more of a mocha vibe going on, but you could easily omit it if you’re not a big coffee lover and just go the pure chocolate route.

Topping everything off is the reserved shortbread base to which you work in some toasted almonds and scatter across the whole pan—

Which means that with every bite you get crisp shortbread, smooth chocolate filling and the addictive crunch of the nutty crumbled topping!

And they come together without a lot of fuss and can even be made the day before. Told you there was a lot to love!!

Have a great weekend!xoxo

Chocolate Almond Bars

Makes 16 bars

Prep Time for crust: 10 minutes; Bake Time for crust: 12-14 minutes; Prep Time for filling: 10 minutes; Bake Time: 30-35 minutes

Ingredients

For the crust and topping

• 10 tablespoons unsalted butter, softened, plus extra for buttering the pan

• 2/3 cup dark brown sugar, packed

• 1 ½ cups unbleached, all-purpose flour

• ½ teaspoon salt

• ½ cup toasted slivered unsalted almonds, roughly chopped (I used Trader Joe’s dry toasted slivered almonds—if you buy untoasted almonds, toast them at 350ºF for 7-9 minutes)

For the filling

• 1 ½ teaspoons instant espresso powder

• 1 ½ teaspoons vanilla extract

• 3 ounces brick full-fat cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• ¾ cup bittersweet chocolate chips (about 4 ½ ounces)

The Recipe

1. To make the crust and topping: make sure oven rack is centered and preheat oven to 350 F. Butter an 8-inch square metal baking pan and set aside.

2. Use an electric mixer to beat the butter and brown sugar together on medium speed until pale and fluffy, about 2 minutes. Mix in flour and salt on low speed just until a dough begins to form. Turn about ⅔ of the dough into the prepared pan and press evenly across the bottom. Bake crust for about 12-14 minutes, until the edges are golden. Let crust cool in the pan on a wire rack,

3. While crust is baking, work the chopped nuts into the remaining dough until crumbs form and set aside to use layer as the topping.

4. For the filling: in a small bowl or cup, mix together the expresso and vanilla. Using clean beaters and a clean bowl, beat together the cream cheese and sugar on medium-high speed until creamy, about 2 minutes. Add the egg and espresso mixture and beat well. Stir in the chocolate chips.

5. Pour the filling over the cooled crust and scatter the topping evenly across the top. Bake for 30-35 minutes until edges are golden. Transfer to a wire rack and allow to cool completely. Use a sharp knife and cut into 16 small bars.

6. Bars will keep at room temperature in an airtight container for 3-4 days.

Enjoy!

Note: Recipe adapted from an old issue of Gourmet Magazine.