If you like almonds, chocolate and cookies this is the perfect intersection. There are almonds in every layer which are complimented by the semisweet chocolate and the sweet cream cheese.
Makes 24 servings
8 TBS Salted Butter (melted and divided)
1 ½ C Kraft Honey Maid Graham Cracker Crumbs
½ C Almonds (ground in food processor)
10 oz Good Quality Semisweet Chocolate (divided)
1/3 C Almond Butter *
2 8oz. Packages Philadelphia Cream Cheese (softened)
¾ C Sugar
2 Large Eggs
1 tsp Almond Extract *
Heat oven to 350°F.
Mix 7 tablespoons melted butter, graham cracker crumbs and ground almonds in a bowl. Line a 13x9 inch pan with a 17x9-inch piece of parchment paper, with ends of paper extending over the side. Press the crumb mixture into the bottom of the pan. Refrigerate until you are ready to fill it.
Make the gianduja layer by placing 8 ounces of chocolate and 1 tablespoon of butter into a microwave safe bowl and melt on high in a microwave for 1 minute or until melted. Add the almond butter and mix until well blended. Spread the gianduja (chocolate and almond butter mixture) evenly over the chilled graham cracker layer and return to the refrigerator.
Beat the cream cheese with an electric mixer until creamy. Add the sugar, eggs, almond extract and mix until well blended. Spread evenly over the chilled gianduja chocolate almond layer.
Melt 2 ounces of semisweet chocolate plus 1 tablespoon butter in the microwave for 1 minute on high or until melted. Mix well then drizzle over the top of the cream cheese layer.
Bake for 30 minutes or until slightly puffy. Let it cool completely then run a knife around the sides and use the parchment paper as a sling to remove the bar from the pan. Cut into 24 pieces and serve.