Check out this sweet screen shot. You see that awesome muffin photo? Yeah, I took that. And now it’s on a website that doesn’t belong to me. Living the dream. (Oh, and thanks KA!)
Yesterday Luke called me from work to tell me his boss had just brought in some parsley for our little Izzy. Goodness knows that rabbit would eat her weight in parsley everyday if she could.
I told him to keep it in the work fridge then bring it home with him. Upon his arrival at the apartment, he promptly dropped a supermarket sized paper bag in my lap. It was half full of parsley. Packed parsley. Oh my, the rabbit will feast well. Even though I had just fed her, we gave her some anyway. Seeing her chomp on a big sprig of parsley is just about the most adorable thing ever.
Watching me eat these bars, however, is not so adorable. Like Izzy, I’d very much like to eat my weight in these bars…if I could figure out how many times I’d have to make the recipe to accomplish that.
Or maybe I’ll just make them over and over and over. This is the second time I’ve made them, and I swear they taste better this time around. Green tea, almonds and white chocolate is one of those interesting, but amazing combos.
The flavors are distinct, yet complimentary, and meld together in your mouth like nothing else. I’m definitely going to try playing around with these flavors more in the future.
|Almond Green Tea White Chocolate Bars|
- FOR THE ALMOND BATTER:
- 8 Tbsp (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 2/3 cup almond flour (or finely ground almonds)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup packed light-brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup white chocolate chips
- FOR THE GREEN TEA BATTER:
- 6 oz cream cheese, softened
- 1/2 cup sugar
- 2 Tbsp unsalted butter, softened
- 2 Tbsp all-purpose flour
- 2 Tbsp matcha (green tea) powder
- 1 large egg
- 1/2 tsp almond extract
- Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment, allowing a 2-inch overhang and grease.
- Whisk together flour, almond flour, baking powder, and salt in a small bowl, set aside.
- In a large bowl, beat butter and brown sugar until pale and fluffy, about 3 minutes. Add eggs and extracts; mix until combined. Add flour mixture, and mix carefully, scraping down sides of bowl, until well combined. Fold in white chocolate chips until evenly distributed.
- In a medium bowl, beat together cream cheese, granulated sugar, butter, flour, green tea powder, egg, and extract until fully incorporated.
- Pour half of the almond batter into prepared pan, and spread evenly with an offset spatula. Spoon 3/4 of matcha mixture on top, and spread evenly. Pour remaining batter on top and spread slightly. Top with dollops of remaining matcha batter, about 1 inch apart. Run a knife through layers to create a swirl pattern.
- Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45-55 minutes. Cool bars in pan on wire rack for 15 minutes, lift bars from pan and cool completely on a wire rack before cutting into squares.
Makes one 8×8″ pan, about 12 servings.
Adapted from Hungry Rabbit