Chewy Chocolate Chip-Almond Bars

By jab120638

Ingredients

• 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
• 2 oz marzipan, diced (1/4 cup)
• 1/4 teaspoon Watkins™ Pure Almond Extract
• 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1/2 cup Jif® Crunchy Almond Butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds

Details

Servings 1
Cooking time 145mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.

In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.

In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.

Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.

In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.

In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.

Wheaties