For when you are java jonesing
8 Tbs (1 Stick) Butter, cut into cubes
1 Cup Chip White Chocolate Chips
1 Cup Granulated Sugar
1 Tsp Vanilla Extract
3 Eggs, Slightly Beaten
2 Tbs Instant Espresso dissolved in 1 Tbs Water
2 Cups Gluten Free Baking Mix (or All Purpose Flour)
1 ½ Tsp Baking Powder
½ Tsp Salt
6 oz Unsalted Almonds (approx 1 1/4 cups), roughly chopped and toasted
Preheat oven to 350°F and grease 13”x9” baking pan. Combined butter and white chocolate chips in microwave safe mixing bowl. Microwave butter and white chocolate in 30-second intervals until both are completely melted. Add sugar, vanilla and espresso to butter mixture and whisk in the eggs one at a time.
Stir in flour, baking powder and salt. Once all the flour is incorporated fold in almonds. Pour dough evenly into prepared pan. Bake for 25-30 minutes.* Let cool completely before toping with the ganache.
*Insert toothpick to the center of the bars, if it comes out clean they are done!
1 Cup Chocolate Chips
¾ Cup Heavy Cream
4 oz White Chocolate Chips (or the remainder of your 12oz bag)
¼ Cup Heavy cream
In a small saucepan on the stovetop bring cream to boil. Once cream reaches a boil immediately remove from heat and pour over chocolate chips (do not stir). Let cream cool for 2 minutes.
Using a wire whisk, whisk together cream and chocolate. Once fully combine pour over bars.
Repeat the above process with the white chocolate and drizzle over the top. Let bars chill in the refrigerator for at least 1 hour before slicing.