o prepared pan and bake for 25 mins, until golden. Let
Combine marshmallows, almond bars and milk in the top of a double boiler and melt; stir occasionally.
Cool.
Whip whipping cream.
Fold into cooled chocolate mixture.
Put into a 9-inch baked pie shell and let set in refrigerator for about 18 hours.
Melt marshmallows in milk in top of double boiler.
Add almond bars.
Stir until melted and smooth.
Remove from heat.
Cool. Fold in whipped cream.
Pour into baked pie shell.
Chill several hours or overnight.
In a double boiler, place the almond bars, bitter chocolate or envelope of Choco-bake, large marshmallows and milk.
Let this dissolve; stir often.
Let cool, then fold in the whipped cream or Cool Whip.
Place in graham cracker crust.
Chill in refrigerator. Ready to serve; add whipped cream topping around edge.
Microwave almond bars until melted (be careful not to burn), stirring constantly.
Add Cool Whip.
Pour mixture into crust. Refrigerate 2 hours or until firm.
Garnish with slivered almonds.
For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl
Prepare pie dough for one crust unbaked shell. Line
Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
Bake at 375 for 25 - 30 minutes. Cool; cut into bars.
nd press into base. Bake for 10-12 mins, until light
aspberries.
To make the almond topping, combine flour and sugar
b>for an additional 20 minutes in the preheated oven. The bars
Preheat oven to 350\u00b0F.
Line a 9x13\" pan with foil and grease with butter.
Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
Pour into pan, and spread evenly.
Sprinkle with almonds and remaining tbsp of sugar.
Bake for 30-35 minutes, until golden.
Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar.
Pat in a 9 by 13 pan. Bake at 350 degrees for 15 minutes.
Beat the cream cheese, 2 eggs, 1/2 cup sugar, and 1 t. almond extract until creamy.
Pour over crust.
Bake at 350 degrees for 15 minutes.
Cool.
Mix together 3 cups powdered sugar, 1 stick of butter, 3 T. milk, and 1-2 t. almond extract.
Beat with mixer.
Spread over bars.
ase of prepared pan. Bake for 12 mins, or until golden
he 1/2 teaspoon of almond extract and beat well.
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.
Heat oven to 350\u00b0.
Combine all bar ingredients except almonds in small mixer bowl.
Beat at low speed until well mixed, about 2-3 minutes. Stir in the almonds.
Press dough onto bottom of greased 13x9-inch baking pan.
Bake for 25 to 30 minutes or until edges are lightly browned.
Stir together powdered sugar and almond extract in small bowl.
Gradually add enough milk for desired glazing consistency.
Drizzle over warm bars.
Cut into bars.
br>Bake at 325\u00b0 for 18-20 minutes or until
he foil.
Toast the almond pieces in a frying pan