-CRUST-
1/2 c (1 stick) unsalted butter 1 c Chopped blanched almonds
2 oz Unsweetened chocolate, -(about 6 oz)
-finely chopped 1 tb Baking powder
1 c Sugar 1 tb Vanilla extract
1 c All purpose flour
FILLING
6 oz Cream cheese, room temp. 1/2 tb Vanilla extract
1/2 c Sugar 1/4 c Blanched almonds, chopped
1/4 c (1/2 stick) unsalted butter, 1 pk (16-oz) semisweet chocolate
-room temperature -chips (about 1 cup)
2 tb All purpose flour 2 c Miniature marshmallows
1 lg Egg
TOPPING
1/4 c (1/2 stick) unsalted butter -finely chopped
1/4 c Milk 3 1/2 c Powdered sugar
2 oz Cream cheese 1 tb Vanilla extract
1 oz Unsweetened chocolate,
For crust: Preheat oven to 350-F. Grease and flour 9×13-inch baking
dish. Melt 1/2 C butter and chocolate in heavy small saucepan over
low hear. Stir until smooth. Combine sugar, flour, almonds and baking
powder in medium bowl. Add chocolate mixture and vanilla and stir
until crumbly dough forms. Press into bottom of prepared pan, forming
even layer.
For filling: Beat first 6 ingredients together in medium bowl until
fluffy. Stir in almonds. Spread evenly over dough. Sprinkle with
chocolate chips. Bake until tester inserted in center comes out
clean, about 30 minutes. Top with marshmallows and bake 2 minutes.
For topping: Cook first 4 ingredients in heavy large saucepan over low
heat, stirring until smooth. Add sugar and vanilla and mix until
smooth. Pour over marshmallows. Swirl with knife. Let stand until
topping is set. (Can be prepared 2 days ahead. Cover tightly.) Cut
into 2-inch bars and serve.
Yields
24 bars