These Brown Sugar Almond Bars (GF) are the perfect treat, filled with all the flavors of turtle candies – caramel, nuts, and chocolate. Perfect for kids and adored by adults, what’s not to love!
There are days, and then there are days. You know, the ones where you can’t seem to accomplish anything no matter how hard you try? Well I feel like I’ve been having a month of them! But I am finally beginning to get my head above water – yea!
When I am stressed, I often turn to junk food. There must be some redeeming value to the cravings because it does seem to help. At least a little. Do you have cravings? This week it was for chocolate and I could not WAIT to make these treats for you guys!
These bars are better than stuffing my face with junk food because they have a ton of nuts in them. That packs them with protein and makes them healthy right? Yeah, that’s my story and I’m stickin’ to it! LOL.
I love the flavor combination found in turtle candies – nuts, caramel, and chocolate. I am always looking for new ways to put them together, creating interesting and fun treats for my friends and family.
Like turtles, this dessert’s emphasis is the caramel-flavored layer, balanced by the savory nuts and light bitterness of the chocolate. Even though you may be tempted to use milk chocolate, resist that urge and stick with the darker varieties. They will help cut the sweetness and give you a much more satisfying dessert.
While I used sliced almonds in this version (because they were in my pantry), you could easily use a different type of nut, like pecans, or even salty, smoked almonds. Oh my goodness yes, those would be outstanding in these bars!
Another thing I love about this recipe in particular is how simple it is to make. Kids will love helping you pat the crust layer into the pan and sprinkling on the nuts. Just be careful when working around melted butter and sugar – it is one of the hottest things in the kitchen and it burns like crazy if you touch it. They will be tickled to watch the chocolate melt as you spread the chips over the surface. Then the hard part – letting it cool completely before cutting!
One of the best desserts for a crowd is bar cookies. They can be eaten like a cookie or brownie, but they have a base, filling and topping similar to the structure of a pie. Sort of a best of both worlds dessert. If you like really sweet, indulgent desserts, these cookie bars are for you!
Happy Chocolate Monday everyone!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Brown Sugar Almond Bars:
- Crust: butter, flour, almond meal, xanthan gum, brown sugar, salt, almonds
- Filling and Topping: butter, brown sugar, salt, chocolate chips
PRO Tip:
A 9×13-inch (23×33 cm) baking pan is a true workhorse in the kitchen. You can use it for dessert baking of course, but also for roasting, savory baking, Jello molds, etc.
How to make Brown Sugar Almond Bars:
- Make the Bottom Layer: Beat the butter until smooth, then add the flour, sugar, and salt, beating a couple of minutes to fine crumbs. Transfer this mixture to a 9×13-inch (23×33 cm) baking dish and pat into an even layer covering the bottom. Sprinkle with the nuts and bake 5 minutes.
- Prepare the Filling: Melt the butter in a saucepan then add the brown sugar until bubbly. Cook, stirring constantly, another minute. Pour the filling over the crust in the pan, spreading into an even layer. Return to the oven and bake 18 to 20 minutes until the entire surface is bubbly.
- Add the Topping: Remove from the oven and immediately sprinkle the top with the chocolate chips. When softened, spread with an offset spatula over the caramel filling. Set pan on a wire rack and cool thoroughly.
- Use a hot sharp knife to cut into 48 bars. Serve and enjoy!
PRO Tip:
To get the cleanest cuts, run a sharp knife under hot water, wipe dry, and make your first cut. Clean the blade under hot running water, dry, and repeat the slicing.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 9×13-inch (23×33 cm) baking pan
- Stand mixer or hand mixer
- Saucepan
- Offset spatula
- Long, sharp knife
Gluten-Free Tips:
Use a gluten-free all-purpose flour blend along with almond meal to replace the wheat flour. If your blend doesn’t include xanthan gum, add 1/4 tsp and mix it into the dry ingredients.
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Brown Sugar Almond Bars (GF)
One of the best desserts for a crowd is bar cookies. They can be eaten like a cookie or brownie, but they have a base, filling and topping similar to the structure of a pie. Sort of a best of both worlds dessert. If you like really sweet, indulgent desserts, these Brown Sugar Almond Bars are for you!
Ingredients
Crust
- 1/2 cup (1 stick; 113g) butter, at room temperature
- 1 cup (120g*) gluten-free flour blend*, plus
- 1 cup almond meal (84g) OR 2 cups (240g) all-purpose flour in place of the flour and almond meal
- (1/4 tsp xanthan gum if your GF blend does not already contain it)
- 1 cup (213g) firmly packed brown sugar
- 1/2 tsp kosher salt (I like Diamond Crystal)
- 2 cups (172g) sliced almonds or coarsely chopped pecans (228g)
Filling and Topping
- 2/3 cup (151g) butter
- 1/2 cup (107g) firmly packed brown sugar
- Pinch kosher salt (I like Diamond Crystal)
- 2 cups (340g) semisweet or bittersweet chocolate chips
Instructions
1. Place a rack in the center of the oven and preheat to 350?F (180°C). Set out a 9x13-inch (23x33 cm) baking pan; no need to butter it.
2. Prepare the Bottom Layer/Crust: In the bowl of your standing mixer beat the butter until smooth, about 1 minute. Add the flour (or gluten-free ingredients), brown sugar, and salt. On low speed, beat 2 to 3 minutes or until mixture resembles fine crumbs. Scrape the bowl and beater and mix another 30 seconds.
3. Pour this mixture into the 9x13-inch pan and using your hands, pat this mixture evenly onto the bottom. Sprinkle nuts evenly over the crust. Place in the oven and bake for 5 minutes. Remove pan from the oven; leave the oven on.
4. Make the Filling: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring, until entire surface is bubbly. From this point, cook, stirring constantly, 30 to 60 seconds more. Remove from the heat and carefully pour it over the nut-covered crust layer in the pan, spreading it evenly with an offset spatula.
5. Return the pan to the hot oven and bake 18 to 20 minutes, or until the entire surface is bubbly.
6. Chocolate Topping: Remove the pan from the oven and immediately sprinkle the top with the chocolate pieces. Let stand 2 to 3 minutes to allow the chocolate to melt and then use an offset spatula to carefully spread the melted chocolate over the caramel filling. Set pan on a wire rack and cool thoroughly.
7. Use a sharp knife to cut into 48 bars.
Recipe found at www.theheritagecook.com
Notes
Use a gluten-free all-purpose flour blend along with almond meal to replace the wheat flour. If your blend doesn’t include xanthan gum, add 1/4 tsp and mix it into the dry ingredients.
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Inspired by a recipe from AllRecipes.com
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 20mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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sarah k @ the pajama chef
these sound SO delicious, jane! i love almond anything 🙂