Strawberry Almond Chocolate Bars
Equipment
- 9x9 Inch Baking Pan
- Parchment Paper
- Medium Bowl Microwave Safe
- Small Bowl Microwave Safe
- Thin Skewer For swirling in the strawberry jam
Ingredients
- 6 tablespoons 3 oz. unsalted butter
- 7.5 oz. gluten-free graham cracker crumbs
- 4 oz. strawberry jam
- 6 oz. semi-sweet chocolate chips
- 1 14 oz. can sweetened condensed milk
- 1.5 oz. thinly sliced almonds raw
- Fleur de Sel or Maldon Sea Salt to taste
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Line a 9x9 inch baking pan with parchment paper.
- Cut butter into cubes and place into a medium microwave-safe bowl. Microwave in 20 second intervals, until just melted.
- Add the graham cracker crumbs into the bowl with the melted butter and mix until well-combined (I use my hands for best results). Press into the bottom of the pan, lining the bottom evenly. Bake on the middle rack for 12 minutes, until slightly hardened.
- Place strawberry jam into a small microwave-safe bowl. Microwave for 30 seconds, until warmed through and slightly runny. Stir to combine.
- Sprinkle the chocolate chips evenly over the baked graham cracker crumbs. Drizzle the condensed milk evenly over the chocolate chips, making sure to scrape out and use every bit from the can. Drizzle the strawberry jam over the condensed milk. Using a thin skewer, gently swirl in the strawberry jam, making sure not to move around the graham crumbs. Sprinkle the almonds evenly over the top.
- Bake on the middle rack until the filling is bubbling and the edges are lightly browned, about 25 minutes. When finished baking, sprinkle fleur de sel, Maldon sea salt, or any flaky salt over the top. Let cool completely in the pan, then refrigerate for at least one hour before cutting.
Notes
Store bars in an airtight container in the refrigerator, or on a plate wrapped with plastic wrap for up to one week. Best if brought to room temperature before serving.
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