Preheat oven to 350F. Grease 8″ square pan.
Cookie Crust:
- 1 1/4 cups flour
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cut up and chilled
- 1/4 cup chopped, toasted, blanched almonds
- 1/4 teaspoon almond extract
- Stir together flour, brown sugar, and salt. Cut in butter.
- Stir in almonds and extract. Press into pan.
- Bake 12 minutes until slightly firm.
Brown Sugar Layer
- 1/2 cup packed light brown sugar
- 1/3 cup butter
- 1 tablespoon water
- Combine sugar, butter and water in small heavy saucepan.
- Bring to a boil, and continue boiling for 1 minute.
- Spread over cookie crust base.
- Return to oven and bake for 10 minutes.
- Cool for a few minutes.
Chocolate Topping
- 3/4 cup semisweet chocolate chips
- 2 tablespoons butter
- 3/4 cup chopped, toasted, blanched almonds
- Melt chocolate chips with butter in small pan over low heat or microwave.
- When brown sugar layer has been crusty (5 minutes or so), pour chocolate over and smooth it out.
- Sprinkle with chopped almonds, pressing slightly into chocolate.