Chewy Chocolate Almond Bar Cookies

Bar cookies are much easier to make than drop cookies, because you put the entire batch in the oven at once and then you're done. This recipe began as a chocolate peanut bar cookie and I switched out the peanuts for almonds. Feel free to use nuts of your choice: they will be delicious either way.

Chewy Chocolate Almond Bar Cookies

1 cup packed brown sugar
2/3 cup unsalted butter, softened
1/3 cup light corn syrup
1 teaspoon vanilla extract
4 cups old fashioned oats, uncooked
1½ cups semi-sweet chocolate chips, divided
2/3 cup almond butter
½ cup chopped almonds

Beat brown sugar and butter in large mixer bowl until creamy; beat in corn syrup and vanilla. Stir in oats with a wooden spoon.

Line a 13x9 inch pan with parchment paper. Preheat the oven to 350 degrees. Pour the oat mixture into pan and press down lightly to form an even layer. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool slightly.

Meanwhile, in a medium sized microwave-safe glass bowl, heat one cup of chocolate chips for 30 seconds. Stir with a rubber spatula. Continue warming the chocolate at 30 second intervals until it is smooth and melted. Stir almond butter into the melted chocolate. Pour the melted chocolate/almond butter mixture onto the layer of oats in the pan, using a rubber spatula to spread evenly. Sprinkle with remaining one-half cup of chocolate chips and chopped almonds; press down slightly. Chill one hour or until firm, then cut into squares.