Amaretto Bars
Submitted by hunterskorner
Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.
YIELD
2 dozen squaresPREP
20 minCOOK
50 minREADY
110 minA buttery shortbread base bakes first, then gets drenched with amaretto-spiked condensed milk before you scatter on chocolate chips, shredded coconut, and sliced almonds.
Everything bakes together into sticky, golden bars that slice into chewy squares packed with texture and flavor.
Refrigerating them before cutting makes cleaner slices and intensifies the flavors as everything sets up.
Pro Tips
- Press crust firmly: Really pack that shortbread crust down into the pan so it holds together under the heavy toppings and doesn’t crumble when you cut.
- Dissolve cornstarch completely: Stir the cornstarch into the amaretto until no lumps remain before adding condensed milk, or you’ll get gritty spots in the filling.
- Press toppings down: After sprinkling on the chocolate, coconut, and almonds, press them down firmly with your hands so they stick to the filling instead of falling off when you cut.
Ingredients
Directions
Preheat oven to 350℉ (180℃); grease a 13 x 9 x 2-inch baking pan.
In a large bowl, combine the flour and sugar.
With a pastry blender or 2 knives, cut in the butter until crumbly.
Press the mixture firmly in the prepared pan.
Bake for 20 minutes.
Meanwhile, in a small bowl, stir the cornstarch into the amaretto until dissolved; stir in the condensed milk.
Pour the mixture evenly over the pre-baked crust.
Top with the chocolate chips, coconut and almonds; press down firmly.
Bake for 25 to 30 minutes longer, or until golden brown.
Cool in the pan on a wire rack.
Refrigerate until ready to serve.
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