Chocolate Chip Almond Butter Bars

Name: Chocolate Chip Almond Butter Bars
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 12
Ingredients: Justin's Almond Butter, Cinnamon; O Organics Sugar, Organic, Dark Brown; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Value Corner Vanilla Flavor, Imitation; Morton Iodized Salt, 26 Ounce; Arm & Hammer Fridge-N-Freezer Baking Soda; Toll House Semi Sweet Mini Morsels

Serves 12

5 mins prep

14 mins cook

71 mins Cooling Time

90 mins total

Soft, chewy, and flourless so the creamy almond butter shines through with chocolate chips in every bite!! Easy, no-mixer peanut-free dessert recipe that's a guaranteed hit!!

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one 16-ounce jar almond butterI used raw, no-salt added

cupdark brown sugarpacked

large egg

tspvanilla extract

tspsaltor to taste (scale back on the salt if your almond butter is salted)

tspbaking soda

cupmini semi-sweet chocolate chipsplus about 2 tablespoons for sprinkling (I recommend mini chips for better distribution)

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Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large bowl add the almond butter, dark brown sugar, and whisk until smooth and combined.

Add the egg, vanilla, salt, baking soda, and stir until combined. Dough will be thick and a bit granular.

Add 1/2 cup chocolate chips and stir to combine.

Turn the batter out into prepared pan, packing it with a spatula to form an even, smooth, flat layer.

Evenly sprinkle with about 2 tablespoons chocolate chips.

Bake for about 13 to 14 minutes, or until top is set in center and done; don’t overbake or bars will turn crumbly and not hold together. All almond butters vary in thickness, and climates and ovens vary, so baking times will vary. Bars firm up as they cool.

Place pan on a wire rack to cool for at least 1 hour before slicing and serving.