Ingredients

The following ingredients have 12 Servings
  • 1 2/3 c. all-purpose flour
  • 2 tbsp. plus 1 1/2 c. sugar (divided)
  • 3/4 tsp. baking powder
  • 1 c. 2 sticks cold butter, divided
  • 1 egg (slightly beaten)
  • 1/2 c. plus 2 tbsp. (5-oz can evaporated milk, divided)
  • 2 c. 12 oz pkg. semi-sweet chocolate chips, divided
  • 1/2 c. brown rice syrup (or corn syrup)
  • 1 1/2 c. sliced almonds

Instruction

  • Heat oven to 375. Stir together flour, 2 tbsp. sugar and baking powder in medium bowl; using pastry blender, cut in 1/2 c. butter until mixture forms coarse crumbs. Stir in egg and 2 tbsp evaporated milk; stir until mixture holds together in a ball.
  • Press onto bottom and 1/4 inch up sides of 15 1/2 x 10 1/2 x 1 jelly-roll pan. Bake 8-10 minutes or until lightly browned; remove from oven, leaving oven on. Sprinkle 1 1/2 c. chocolate chips evenly over crust; do not disturb.
  • Place remaining 1 1/2 c. sugar, remaining 1/2 c. butter, remaining 1/2 c. evaporated milk and brown rice syrup in 3-quart saucepan. Cook over medium heat, stirring constantly until mixture boils; stir in almonds. Continue cooking and stirring to 240F on candy thermometer (soft-ball stage) or until small amount of mixture, when dropped in to very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
  • Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do not spread. Bake 10-15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes.
  • Sprinkle remaining 1/2 c. chips over top; cool completely. Cut into bars.