Almond and Goat Cheese Candy Bars Recipe (2024)

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.

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.

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.

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!

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.

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.

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.

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.

use cream cheese as suggested in the head note

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

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

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!

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.

Yummy!

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.

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

This was dangerously delicious and relatively easy to make.

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

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

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.

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.

Made this with food processor instead of mixer; worked great. I eye-balled the 2Tbspn goat cheese so may have been a little heavy. Unlike with other commenters, goat cheese flavor definitely came through. Would make it again, was a hit w/guests, may try different brand of cheese.

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.