Award Winning Almond Cream Bars

Almond Cream Bars
Almond Cream Bar

Several years back I won a cookie contest with this recipe.

I love these cookies because they have a velvety creaminess, along with a nutty, chocolatey crunchiness, and a hint of almond all in the same bite. You can’t stop eating them!

This recipe is probably my most requested cookie to make. Enjoy!

Almond Cream Bars:
Yields: 16 bars

  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 2 tablespoons cocoa
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 3/4 cups vanilla wafer crumbs
  • 1 cup slivered almonds, toasted and chopped
  • 1/2 cup flaked coconut
  • Creamy frosting (recipe follows)
  • 2 (1-ounce) squares semisweet chocolate
  • 1 tablespoon butter
  • 1/4 cup sliced almonds, toasted


Combine first 6 ingredients in a heavy saucepan; cook over low heat, (make sure it is low or the egg will scramble) stirring constantly, until butter melts and mixture begins to thicken.

Ingredients for Almond Cream Bars

Remove from heat; stir in vanilla wafer crumbs, chopped almonds, and coconut. Press mixture firmly into an ungreased 9-inch square pan (I line my pan with foil and leave an overhang on two sides to lift the bars out). Cover and chill thoroughly.

pressed almond cream bar mixture

Spread creamy frosting over chilled almond mixture; cover and chill thoroughly.

Creamy Frosting:

  • 1/3 cup butter, softened
  • 3 tablespoons whipping cream
  • 1/2 teaspoon almond extract
  • 2 1/2 to 3 cups sifted powdered sugar


Cream butter, beating at high speed of an electric mixer. Add whipping cream and almond extract; mix well. Gradually add powdered sugar, mixing until frosting is spreading consistency.

Cut chilled mixture into 16 bars. Remove bars from pan

frosting almond cream bars

Melt semisweet chocolate and 1 tablespoon butter in a small heavy saucepan over low heat, stirring frequently. Remove from heat, and let cool. Spoon melted chocolate mixture into a zip-top plastic bag; snip a tiny hole in one corner, using scissors.

chocolate in baggy

Pipe chocolate mixture in a decorative design over bars. Top each bar with toasted almond slices

Almond Cream Bar

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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