Almond Cream Confections

These almond cream confections are rich, elegant bars that look as beautiful as they taste. A chocolatey base made with cocoa, coconut, and chopped almonds creates a sweet, nutty foundation, topped with a smooth layer of creamy vanilla filling. A drizzle of semi-sweet chocolate adds the perfect finishing touch. Chilled and cut into small squares, they’re ideal for holiday dessert trays, cookie exchanges, parties, and gifting to friends and family.

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Prep Time 20

Cook Time 10

Chill 2

Course Dessert

Cuisine American

Servings squares

Calories 112 kcal

Ingredients

Cocoa Almond Base

1 stick butter
¼ cup sugar
2 tablespoons cocoa powder
¼ teaspoon salt
2 teaspoons vanilla
1 egg beaten
½ cup coconut
1 cup sliced almonds raw or toasted
1 ¾ cups vanilla wafer crumbs

Cream Filling

⅓ cup butter softened
¼ cup milk
½ teaspoon vanilla
3 cups powdered sugar

Chocolate Drizzle

¼ cup semi-sweet chocolate chips

Instructions

Cocoa Almond Base

Combine the butter, sugar, cocoa powder, salt, vanilla, and beaten egg in a heavy saucepan. Cook over low heat, stirring constantly, until the butter melts and the mixture starts to thicken.
Remove from the heat and stir in the coconut, sliced almonds, and vanilla wafer crumbs.
Press firmly and evenly into the bottom of an 8- or 9-inch square pan. A square of wax paper helps press the mixture without sticking. Cover and refrigerate for about 1 hour.

Cream Filling

Beat the softened butter, milk, vanilla, and powdered sugar with an electric mixer until smooth.
Spread over the chilled cocoa almond base. Cover and refrigerate for at least 1 hour.

Plating and Drizzle

When ready to serve, place the chocolate chips in a food-safe plastic bag suitable for contact with warm food, seal, and set in a mug or bowl of hot water until melted. Alternatively, melt the chips and transfer to a candy decorating bag.
Remove the bars from the pan and cut into 36 squares. If using a disposable foil pan, carefully snip each corner and fold the sides down to release the bars, avoiding the sharp edges.
Arrange on a plate or platter. Snip a small corner from the bag and drizzle the melted chocolate over the squares. A candy-decorating tip can also be used for the drizzle.

Notes

Use an 8- or 9-inch square pan and cut into 36 squares. Disposable foil pans make it easier to release the bars for plating.

Raw or toasted sliced almonds work.

The beaten egg is cooked in the saucepan with the butter, sugar, cocoa, salt, and vanilla; coconut, almonds, and wafer crumbs are stirred in after removing from heat.

Chill the base about 1 hour, then chill the filled bars at least 1 additional hour.

Nutrition

Calories: 112kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 53mgPotassium: 40mgFiber: 1gSugar: 12gVitamin A: 141IUVitamin C: 0.04mgCalcium: 12mgIron: 0.3mg

Keyword almond cream confections, chocolate almond dessert bars, coconut almond bars

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Nutrition Information

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Almond Cream Confections