Chewy Chocolate Chip-Almond Bars


  • 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies 
  • 2 oz marzipan, diced (1/4 cup)
  • 1/4 teaspoon Watkins™ Pure Almond Extract
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Crunchy Almond Butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sliced almonds


1 _ Heat oven to 350°F. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.

2 _ In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.

3 _ In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.

4 _ Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.