Makes 20 Bars
We make these fudgy bars at home and take them along on both day hikes and backpacking trips. Rich and decadent, these bars go perfectly with your morning cup of coffee or as a delicious dessert at the end of an arduous day.
At Home: Preheat oven to 325ºF and butter a 9 x 13 inch baking pan. In a dry nonstick frying pan toast the almonds until they start to take on some color and are fragrant. Set aside.
With an electric mixer beat the eggs. Add the sugars, melted butter and almond extract and beat until the color lightens - about 1 minute. Mix the flour and salt together then add the dry ingredients to the egg, sugar and butter mixture stirring with a wooden spoon until combined.
Dissolve the instant coffee in the cream and set aside. Reserve 1/2 of batter and set aside. Add the toasted almonds and semi-sweet chocolate pieces to the remaining batter. Spread the mixture evenly into the prepared baking pan. The mixture will be quite thick.
Stir the heavy cream and coffee mixture into the reserved batter until well combined. Pour the second batter over the batter already in your baking pan and then drag a knife through both batters to create a marbled effect.
Bake at 325ºF for 30 to 35 minutes or until the edges are set and dry and the centre is firm but still slightly glossy. The bars will set as they cool. Allow to cool completely before cutting into bars. Wrap tightly with plastic wrap.
At Camp: Unwrap and devour.
Variation: replace 1/4 cup of the semi-sweet chocolate pieces with 1/4 cup white chocolate chips and replace 1 teaspoon of almond extract with a 1/2 teaspoon of orange extract.
2007 Laurie Ann March