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Instructions
Chocolate Almond Base Layer
Preheat your oven to 350 degrees F (175 degrees C) and generously grease, or spray with non-stick cooking spray, a 9 x 13 baking pan (or line with parchment paper for easy removal from the pan).
In a large mixing bowl, or the bowl of your stand mixer, combine melted butter with cocoa. Add sugar, 3 eggs, vanilla and stir, then add 1 ½ cup of the flour and almonds. Combine until the flour is incorporated into the batter.
Pour into your greased 9 x 13 baking pan and bake for 20 minutes.
Chocolate Chip Maraschino Cherry Top Layer
In a medium mixing bowl, whisk the remaining 1 egg with ⅓ cup flour, sweetened condensed milk, and almond extract.
Pour the top layer over the chocolate base layer after it has baked for the first 20 minutes. Sprinkle the topping with milk chocolate chips, chopped maraschino cherries, and remaining slivered almonds.
Return to the oven and bake an additional 20-25 minutes, or until the topping is set and the edges of the topping layer turn golden brown.
Remove from the oven and allow to cool completely in the pan, on a wire cooling rack. Once cooled, refrigerate for a minimum of 6 hours. Cut into small squares for serving. Keep bars refrigerated when storing.
Notes
*If you are not using parchment paper to line your baking pan, the easiest way to remove these sticky refrigerated bars is to clear around the edges of your baking pan then cut the sheet in half. It will lift out in those two large pieces, then you will be able to cut and serve easily.**Boxed brownie mix can be substituted for the base layer, if desired, for an easy alternative! Follow box directions, then bake for the same 20 minutes and follow the topping directions.