Milk Chocolate Chunk Almond Bar

• 18 tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb, 255 gms)
• 34 cup light brown sugar, firmly packed (165 gms)
• 12 teaspoon pure vanilla extract
• 12 teaspoon salt
• 2 cups unbleached all-purpose flour (290 gms)
• 1 cup cake flour (145 gms)
• 4 large eggs, lightly beaten
• 34 cup light corn syrup (246 gms)
• 34 cup granulated sugar (150 gms)
• 12 teaspoon pure vanilla extract
• 12 teaspoon salt
• 2 tablespoons melted butter
• 1 tablespoon cornstarch
• 2 cups sliced almonds, toasted (about 450 gms)
• 10 ounces good quality milk chocolate, chopped fine (280 gms)
• 2 ounces melted chocolate, for drizzle

1. Line a 9x13 aluminum baking pan with heavy duty foil.
2. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
3. FOR THE PASTRY:.
4. In a small bowl or plastic bag measure and mix flours and salt.
5. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
6. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
7. Continue mixing until the dough begins to come together in large clumps.
8. Press dough into prepared pan about 1/4-inch thick.
9. Prick the pastry with the tines of a fork or a wooden skewer.
10. Chill until firm, about 20 minutes.
11. While the pastry is resting, Place rack in center of oven.
12. Preheat to 375F.
13. Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!)
14. Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
15. While the crust is baking prepare the filling.
16. FILLING.
17. Reduce oven temp to 350F.
18. In a medium bowl whisk sugar, cornstarch and salt.
19. Add eggs, corn syrup, melted butter and extract.
20. Mix until well combined.
21. Mix in chopped chocolate and nuts, spread immediately on hot crust and bake for 25-30 minutes, or until top is lightly browned and center is set.
22. Cool completely, drizzle with melted chocolate (a zip lock bag with the corner cut out works weel for this) and refrigerate to set-up.
23. Lift from pan and cut into 1 1/2 square bars.
24. Store covered for 1 week.

unsalted butter, light brown sugar, vanilla, salt, flour, cake flour, eggs, light corn syrup, sugar, vanilla, salt, butter, cornstarch, almonds, milk chocolate, chocolate

Taken from www.food.com/recipe/milk-chocolate-chunk-almond-bar-42864 (may not work)