I’ve used almonds in many cookie and bar recipes, but these Marcona Almond Bars are especially decadent and good.

First of all, the base recipe starts with browned butter. Almond butter is also mixed in, which adds to the taste and texture. There’s just a touch of spice involved. These bars are really about the almonds.

What makes Marcona almonds different? They are from Spain, for one, and have the skin removed. They have a high standard of quality, a buttery, clean, crispness to them that is especially nice in contrast to chocolate. (They are also great on a Spanish-themed cheeseboard with things like Manchego cheese and membrillo paste.)

These bars are delicious for a snack or dessert, and they look especially pretty in their simplicity.

Modified from February 2014 issue of Food & Wine Magazine.

PrintBready or Not: Marcona Almond BarsThese are, dare we say, elevated almond bars thanks the combination of browned butter, chocolate chips, and salty Marcona almonds. Modified from February 2014 issue of Food & Wine Magazine.Course Breakfast, Dessert, SnackKeyword almond, bars, cookiesAuthor Beth CatoEquipmentlarge saucepan9×13 panoffset spatulaIngredients2 1/2 sticks unsalted butter3 1/2 cups light brown sugar packed5 large eggs lightly beaten1/2 cup roasted almond butter1 Tablespoon pure vanilla extract1 1/2 teaspoons kosher salt1/4 teaspoon ground cinnamon3 cups all-purpose flour2 cups Marcona almonds 9 ounces1 3/4 cups chocolate chips 11 ounces (1 bag)InstructionsIn a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9×13 pan and apply nonstick spray or butter.Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.OM NOM NOM!