drizzleanddip

These nutty almond bars are the beautiful and unexpected outcome of a day of playing around in my kitchen developing recipes. Using only 6 ingredients, these are terribly easy to make.

I was making my blueberry and apricot muffins and had wanted to add a nice crunchy streusel topping. Half way through making this, I realised I had added too much butter.

Regroup.

I then added more almond flour, some ground up toasted flaked almonds and pressed these into a baking pan.

The mix landed up being very nutty with a lovely soft and slightly crunchy texture. Not too sweet. It needed the chocolate topping.

What you will need to make a small batch - approximately 8 decent size bars. I would suggest doubling the recipe so that it would fit into a more standard sized and bigger baking pan:

* I have also used premium ingredients and almond flour which is regrettably not the cheapest option, but what you put in, is what you get out.

• Recipe on Drizzle and Dip

Remove them from the pan and allow to cool. Heat the chocolate in a bowl in the microwave until it starts to melt, remove and sir. Repeat until it has all melted, being careful not to over heat it. You could also melt over a double boiler, but I find melting small quantities of chocolate in the microwave works very well and the chocolate tempers perfectly (as I learned on my magnificent on-on-one chocolate masterclass)

Pour the melted chocolate over  the bar and allow it to harden and then slice to the desired thickness.

I look forward to connecting with you again in the future.

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