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Serves (1) 13x9x2" pan
- 8 tablespoons Butter, cubbed
- 12 ounces White Chocolate Chips (1 Bag)
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 Eggs, slightly beaten
- 2 tablespoons Instant Espresso dissolved in 1 Tbs Water
- 2 cups Gluten Free Baking Mix
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 6 ounces Unsalted Almonds (approx 1 1/4 cup), toasted and roughly chopped
- 1 cup Chocolate Chips
- 1 cup Heavy Cream
- Preheat oven to 350°F and grease 13”x9"x2” 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 the 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!)
- For the Ganache: In a small saucepan on the stovetop bring cream to boil. Once cream reaches a boil immediately remove from heat and pour 3/4 cup over chocolate chips (do not stir) and 1/4 cup over remaing white chocolate chips. Let cream cool for 2 minutes. Using a wire whisk, whisk together cream and chocolate. Once fully combined cover bars with the chocolate ganache and drizzel white chocolate ganach to decorate
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