- 1 cup (2 sticks) Challenge Unsalted Butter
- 1 cup light brown sugar
- ½ teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 1 cup finely chopped almonds (divided)
- 1 cup (6oz.) semisweet chocolate chips
1Preheat oven to 350°F.
2Cream butter, sugar and vanilla. Stir together flour and salt; add to creamed mixture blending thoroughly. Blend in ½ cup almonds.
3Spread dough evenly in an ungreased 9X13-inch baking pan.
4Bake 18-20 minutes or until golden brown.
5Remove pan from oven and immediately sprinkle chocolate chips over hot cookie base. Let chocolate soften and spread evenly with a spatula.
6Sprinkle with remaining ½ cup almonds.
7Cut into approximately 1½ inch square bars.