Almond and Goat Cheese Candy Bars

Name: Almond and Goat Cheese Candy Bars
Total time: 30 min
Yield: 18 bars
Cuisine: american
Ingredients: 5 tablespoons plus 1 teaspoon unsalted butter, softened; 25 grams sliced almonds (about 1/3 cup); 1/4 teaspoon kosher salt, more as needed; 3/4 cup smooth almond butter; 2 tablespoons softened goat cheese; 55 grams almond flour (about 1/2 cup); 195 grams confectioner’s sugar (about 1 1/2 cups); 4 ounces bittersweet (72 percent) chocolate, coarsely chopped

By Melissa Clark

Total Time: 30 minutes, plus chilling
Rating: 4(700)
Notes: Read community notes

In today’s locavore, organic-minded, food-crazed culture, we get so wrapped up in the idea of seasonal fruits and vegetables that it can be easy to forget another important, deep vein of seasonal foodstuff opportunities.

That is, candy. Because I wasn’t trying to make child-friendly crowd pleasers here, I had the freedom to pull out ingredients that would not normally appear in a candy bowl. And because these candy bars are savory-sweet, as opposed to cloying sweet, I can eat more of them before my teeth start to ache.

It’s important to use a mild, soft goat cheese here. You want a slight tang but not an overwhelming barnyard flavor. And if you really dislike the funkiness of goat cheese, you can use cream cheese instead. The candy will be sweeter and not as complex tasting, but the recipe will still work.

Featured in: Neighbors Won’t Give Candy Like This

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Ingredients

Yield:18 bars

5tablespoons plus 1 teaspoon unsalted butter, softened
25grams sliced almonds (about ⅓ cup)
¼teaspoon kosher salt, more as needed
¾cup smooth almond butter
2tablespoons softened goat cheese
55grams almond flour (about ½ cup)
195grams confectioner’s sugar (about 1½ cups)
4ounces bittersweet (72 percent) chocolate, coarsely chopped

Ingredient Substitution Guide

Preparation

Step 1
Line an 8-inch square baking pan with parchment paper.
Step 2
Melt 1 teaspoon butter in a small skillet over medium heat. Add almonds and a pinch of salt. Cook, stirring occasionally, until almonds are golden, about 5 minutes. Pour into a bowl.
Step 3
In an electric mixer, beat together almond butter and goat cheese. Beat in almond flour. Stop mixer and scrape down sides. Beat in sugar, ¼ teaspoon salt and 5 tablespoons butter until combined. Scrape down sides and beat once more to combine. Spread into pan.
Step 4
Bring a pot of water to a simmer. Place chocolate in a heatproof bowl. Place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. Scrape chocolate into the pan over the almond butter mixture and spread evenly. Scatter almonds over chocolate. Let cool to room temperature. Cover with foil and chill until firm. Cut into 18 bars.

Ratings

4 out of 5

700 user ratings

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Private Notes

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Cooking Notes

Anne R6 years ago

Thanks to those who posted before me, I was aware of the crumbling crust issue. I used the food processor to make the base. It looked so crumbly in the work bowl, I was reminded of making pie crust. So, I sprinkled about a tablespoon of water and whirled it in the processor a bit more. It "balled" just like dough. I pressed it in the pan and for good measure baked it about 12 minutes at 250. I had no difficultly with a crumbly crust when I served it.

sjk6 years ago

Nice combination of flavors but soooo sweet and bottom doesn't firm up well so it breaks up when you cut. If I were to make it again, I would reduce sugar(140g) and butter(3T), increase goat cheese(4T), almond flour(80g), chocolate(6oz) and toasted almonds(50g). Maybe harden it a bit more in freezer before cutting.

Kat6 years ago

It was challenging picking recipes because of the differing opinions posted. When you look at a cook book - you have only your mind to wonder. In any case, I followed the recipes exactly - except I did not have a square pan. It turned out delicious! No evidence of goat cheese if you were hoping for it. I let it cool to room temp after making it, refrigerated overnight and then set out. Cut into cubes 2 hours before the party. I think they are best served at room temp. These were a hit!

Sara6 years ago

Love this. Like fancy peanut butter cups. I only had whole almonds (not sliced, nor flour), but they works great - just ground some slightly in a food processor for step 2, and ground some further to make flour. Delicious.

GC6 years ago

I didn't have almond butter so I simply took some whole almonds and pasted them in a food processor for about 5 minutes. Also, I found this recipe to be too sweet so I cut the sugar down to 100g, but even then it was too sweet for my liking. I compensated by adding a total of 4 tbsp goat cheese, but would most likely cut the sugar down further for next time. I also suggest topping the chocolate off with some sea salt; it made it extra tasty. Regardless, this recipe turned out delicious.

Stephanie Todd6 years ago

I have blood sugar issues, so I made this with unsweetened chocolate and the artificial sweetener, Swerve (you have to add enough to make it sweet enough for your taste- I added 5 teaspoons to the base and 1 teaspoon to the chocolate. It was delicious.

Scott6 years ago

I think next time I would leave off the chocolate coating, cut it into 1x2 pieces, and dip those into melted chocolate (enrobing them) and top with the slivered almonds.

Gleaner6 years ago

use cream cheese as suggested in the head note

Lucy S6 years ago

Based on the notes below I made mine with 1/3 less sugar (i.e. 1 cup) and it was perfect. I haven't had the problems with crumbling. The crust came together perfectly in a Cuisinart using the pastry blade. So yummy that I made it twice in one weekend!

Uma6 years ago

freja1 week ago

I'm allergic to almonds. What might be a good substitute to the almond flour and butter? I could use pistachio in place of sliced almonds.

PAS1 week ago

I'm confused by some of the earlier notes reference to a crust. Was the recipe updated to remove it?

cannedyou2 weeks ago

Reduce confectioners sugar to 145 and increase almond flour. Add sea salt.

Ims2 years ago

Should these be stored at room temperature or constantly chilled? What if I'm gifting them?

Cindy Thimmesch2 years ago

I think she means 16 bars, can’t do 18 in a square pan

Grace2 years ago

Recipe works perfectly as is. I didn’t have a crumbly crust so I’m not sure what those comments were about. Did you make sure your butter and goat cheese were softened first? Thanks Melissa for another great one!

Luna L.3 years ago

Perhaps I’m going to far away from the recipe, but is there a way to make this without nuts? Like the idea of goat cheese and chocolate.

Micki3 years ago

Yummy!

Mikko3 years ago

Scrumptious! Love that this is a gluten free sweet treat too! Contrast of the savory goat cheese with the sweet almond butter and chocolate was lovely. We used peanut butter instead of almond and it was fine. Took the advice of other reviewers and used 120grams sugar as we didn't want it too sweet. Perfect for us. Took on the texture and sweetness level of a cheesecake rather than a candy. I'd go with double the amount of nuts next time.

Rebecca T.4 years ago

They taste good, but the bottom didn’t hold up. Too loose.

Chris4 years ago

This was dangerously delicious and relatively easy to make.

SLF5 years ago

The “crust” was too runny. It felt weird to not blind bake the crust first. What am I missing?

Beverly5 years ago

Loved this and will make it again. I will add more goat cheese next time

Lisa B6 years ago

I didn’t have any crumbling issues with crust - I softened the almond butter in the microwave before adding it to the food processor. That seemed to work well. Used 1 cup sugar, 3 T goat cheese and a mix of dark and semi sweet chocolate - 8oz in total. Delicious.

George Washington6 years ago

Can you substitute another cheese for the goat cheese?
I'm thinking ricotta.

Any thoughts?

Read the recipe notes@1 week ago

The author suggests cream cheese so I would start there

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