adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Almond Buckeye Bars
Gluten-Free Almond Buckeye Bars
0 Likes
Prep Time:
25 minutes
Total Time:
4 hours 35 minutes
Decadent dark chocolate cookie bars with almond butter filling and rich chocolate ganache. Impressively simple 7-ingredient holiday treat!
Ingredients:
  • 1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free double chocolate cookie dough
  • 1/2 cup butter, softened
  • 1/3 cup Justin’s™ classic almond butter
  • 3/4 cup powdered sugar
  • 1/4 teaspoon pure vanilla
  • 1 cup dark chocolate chips
  • 1/4 cup heavy whipping cream
Instructions:
  • - Preheat oven to 325°F and line an 8-inch square pan with foil or parchment paper, leaving a 2-inch overhang. - Lightly grease with cooking spray. - Take cookie dough out of the refrigerator and let it sit for 15 minutes. - Break the cookie dough into small pieces and press evenly into the bottom of the pan. - Bake for 22-25 minutes until set. - Allow to cool completely for at least 1 hour before serving.
  • In a medium bowl, use an electric mixer to blend together softened butter and almond butter until smooth, while gradually adding powdered sugar until smooth. Mix in vanilla and spread the mixture evenly over the cooled crust.
  • In a small saucepan, melt chocolate chips with whipping cream on low heat, stirring often, until smooth. Pour the mixture over the filling, spreading evenly. Chill in the refrigerator for about 2 hours until set. Lift the bar using foil or parchment, then cut into 16 squares. Keep refrigerated until serving.

Similar Recipes