Oma’s Chocolate Nut Bars (Nussschnitten)

Method7 steps

1. 1

   Step 1: Heat the oven to 180°C (350°F). Line a rimmed 10 × 17 inch (about 25 × 43 cm) baking sheet with parchment paper.

2. 2

   Step 2: Arrange all 24 graham crackers in a single layer on the lined baking sheet, fitting them together across the base.

   Uses 24 graham crackers

3. 3

   Step 3: Put all 227 g unsalted butter and 200 g granulated sugar in a saucepan and carefully bring to a boil. Lower the heat and simmer gently for 2 minutes, stirring constantly. Keep it at a gentle simmer and stop it from browning; the mixture is very hot and sticky.

   Stir butter-sugar mixture at a gentle simmer · 2 minUses 227 g unsalted butter · 200 g granulated sugar

4. 4

   Step 4: Stir the full 1 cup sliced almonds into the prepared hot butter-sugar mixture. Carefully spread this entire nut mixture evenly over the actual graham-cracker base, keeping the hot mixture away from your hands.

   Uses whole hot butter-sugar mixture prepared in step 3 · 1 cup sliced almonds for nut coating · complete graham-cracker base prepared in step 2

5. 5

   Step 5: Bake the coated cracker sheet at 180°C (350°F) for about 10 minutes. The nut layer should look less liquid; do not wait for it to become deeply browned. Place the hot baking sheet on a wire rack to begin cooling.

   Bake almond graham-cracker bars · 10 minUses complete almond-topped cracker sheet from step 4

6. 6

   Step 6: Let the baked sheet cool for about 10–15 minutes, until it is still warm but can be cut cleanly. Cut into 24 bars with a very sharp knife, pressing down and lifting between cuts rather than dragging the knife through the nuts. Let the cut bars firm a little before moving them.

   Cool baked bars before cutting while warm · 10 minUses actual baked almond graham-cracker sheet from step 5

7. 7

   Step 7: Put all 340 g bittersweet chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring between them, for about 1 minute altogether or just until the chocolate melts smooth; stop before it overheats. Spread the melted chocolate over all 24 actual cut bars. Top each with one of the 24 salted nut pieces. Let the bars cool completely and the chocolate set before serving or stacking.

   Uses 340 g bittersweet chocolate chips · 24 actual warm cut almond bars from step 6 · 24 salted nut pieces, one for each bar