Almond Pie Bars Recipe

4 2 1
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Almond Pie Bars Recipe

Read Reviews
4 2 1
Publisher Photo
"I love almonds, and they really shine in these chewy bars," enthuses field editor Pat Habiger of Spearsville, Kansas.
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 cup cold butter, cubed
  • FILLING:
  • 2 cups sugar
  • 1 cup chopped almonds
  • 2 tablespoons all-purpose flour
  • 4 eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/3 cup light corn syrup
  • 1/2 teaspoon almond extract

Directions

For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 10-15 minutes or until lightly browned. Meanwhile, in a large bowl, combine the sugar, almonds and flour; stir in the remaining filling ingredients.
Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 6-1/2 dozen.
Originally published as Almond Pie Bars in Taste of Home October/November 2000, p65

Nutritional Facts

2 each: 167 calories, 9g fat (5g saturated fat), 41mg cholesterol, 81mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1 cup cold butter, cubed
  • FILLING:
  • 2 cups sugar
  • 1 cup chopped almonds
  • 2 tablespoons all-purpose flour
  • 4 eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/3 cup light corn syrup
  • 1/2 teaspoon almond extract
  1. For the crust, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 10-15 minutes or until lightly browned. Meanwhile, in a large bowl, combine the sugar, almonds and flour; stir in the remaining filling ingredients.
  3. Pour over crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 6-1/2 dozen.
Originally published as Almond Pie Bars in Taste of Home October/November 2000, p65

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Reviews forAlmond Pie Bars

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MY REVIEW
shecooksalot User ID: 5888460 103505
Reviewed Jun. 25, 2014

"These bars were very good, but I took them out according to the recipe and after letting them cool, they weren't set up really well, very gooey! They are also very, very sweet so only a small piece is needed."

MY REVIEW
emarieward User ID: 4770243 75003
Reviewed Jun. 28, 2010

"I have made this recipe which I have had for many many years dozens of times. Got it from a restaurant near where I lived. It is the best chocolate pie you will ever eat. It stays in the freezer until you are ready to eat it. Cuts nicely!"

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