Gluten Free White Mocha Almond Fudge Bars

December  2, 2009
  • 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
In This Recipe
  1. Preheat oven to 350°F and grease 13”x9"x2” baking pan.
  2. 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.
  3. Add sugar, vanilla and espresso to the butter mixture and whisk in the eggs one at a time.
  4. Stir in flour, baking powder and salt. Once all the flour is incorporated fold in almonds. Pour dough evenly into prepared pan.
  5. 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!)
  6. 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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