Almond and Goat Cheese Candy Bars
- 5 tablespoons plus 1 teaspoon unsalted butter, softened
- 25 grams sliced almonds (about 1/3 cup)
- 1/4 teaspoon kosher salt, more as needed
- 3/4 cup smooth almond butter
- 2 tablespoons softened goat cheese
- 55 grams almond flour (about 1/2 cup)
- 195 grams confectioners sugar (about 1 1/2 cups)
- 4 ounces bittersweet (72 percent) chocolate, coarsely chopped
- Line an 8-inch square baking pan with parchment paper.
- Melt 1 teaspoon butter in a small skillet over medium heat.
- Add almonds and a pinch of salt.
- Cook, stirring occasionally, until almonds are golden, about 5 minutes.
- Pour into a bowl.
- In an electric mixer, beat together almond butter and goat cheese.
- Beat in almond flour.
- Stop mixer and scrape down sides.
- Beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined.
- Scrape down sides and beat once more to combine.
- Spread into pan.
- Bring a pot of water to a simmer.
- Place chocolate in a heatproof bowl.
- Place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted.
- Scrape chocolate into the pan over the almond butter mixture and spread evenly.
- Scatter almonds over chocolate.
- Let cool to room temperature.
- Cover with foil and chill until firm.
- Cut into 18 bars.
unsalted butter, almonds, kosher salt, smooth almond butter, goat cheese, almond flour, confectioners sugar, bittersweet
Taken from cooking.nytimes.com/recipes/12895 (may not work)