1 cup (2 sticks) unsalted butter, room temperature
1/2 cup brown sugar
3 cups flour
For the Filling:
4 eggs, beaten
3/4 cup light corn syrup
3/4 cup granulated sugar
1/2 teaspoon almond extract
2 tablespoons butter, melted
1 tablespoon cornstarch
2 cups sliced almonds
1-2/3 cups semi-sweet chocolate morsels
1/4 cup Stonewall Kitchen Spiced Rum Butterscotch Sauce
Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.
For the crust cream together the butter and brown sugar. Add the flour and mix until well blended. Spread the dough in the prepared 9 x 13” pan. Bake the crust for 12-15 minutes.
Combine the eggs, corn syrup, granulated sugar, almond extract, butter, and cornstarch. Mix until uniform. Pour mixture over partially cooked crust. Sprinkle almonds and semi-sweet chocolate chips uniformly over the top of egg mixture and return to oven for 25-30 minutes until the center is set. Cool.
Heat maple spread or spiced rum butterscotch 20 seconds until slightly thinned. Drizzle over the top of the bars. Cut into bars and serve.