Sugar Crusted Almond Bars

Sunday 16 August 2020

Are you a fan of crisp and nutty?  How about buttery and sweet? 

If so, prepare yourself to fall completely in love with these fabulous Sugar Crusted Almond Bars!  

Not only are they deliciously crisp, nutty, buttery and sweet, but they are also very quick and easy!

And yes, incredibly moreish.  So do be warned, its almost impossible to eat just one.  Resistance is futile.

The base for these quick and easy bars is refrigerated croissant dough, but you could also use a sheet of puff pastry if  you are so inclined. 

I like the croissant dough however.  It bakes up beautifully golden brown without having to brush on an egg wash. 


You just crack the containers open and unroll them onto a baking paper lined baking sheet.  


I can never get them to unroll straight so mine end up a bit wonky.  I am not sure about you, but this creates a bit of charm from where I am standing.  

There is a great beauty in their imperfections.

The almond topping is equally as simple to make. If you can melt butter, then you can make this.

Its just melted butter, sugar and flaked almonds . . .  cooked together in a saucepan until the sugar has melted and the almonds have begun to toast.

You will need to keep a close watch on the mixture as it can turn quite quickly and be burnt before you know it. So watch  . . . this gets scattered over the top of the pastry. 

 Let it cool a bit first as it is quite hot . . .  sugar you know  . . .

Just look at how crisp and flaky they are  . . .  mmmm  . . . .

Perfect to be enjoyed with a nice hot cuppa!

Nobody needs to know how quick and easy these were.  It can be our little secret. Be prepared for the applause!

Sugar Crusted Almond Bars

Sugar Crusted Almond Bars
Yield: 24 bars
Author: Marie Rayner
prep time: 15 Mcook time: 16 Mtotal time: 31 M
If you are a fan of crisp and nutty, and crunchy sweet, you will love these quick and easy bars.


  • 2 cans of refrigerated croissant rolls
  • 1/2 cup butter (120g) (don't attempt to use margarine)
  • 2 cups flaked almonds (340g)
  • 1 1/3 cups sugar (250g)
  • icing sugar to dust


  1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a large flat baking sheet with some baking paper.  
  2. Melt the butter in a saucepan over medium low heat. Add the almonds and sugar. Cook for 5 to 8 minutes, stirring frequently until the almonds just begin to turn golden brown. Remove from the heat immediately.
  3. Break open the tins of croissant dough and unroll them on the baking sheet, pressing the perforations closed and joining them together.
  4. Scatter the almond  mixture evenly over top of the dough.
  5. Bake for11 to 16 minutes, until crisp and golden brown. Allow to cool for half an hour then sprinkle with some icing sugar and serve. Cut into squares to serve.
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  1. A delightful morning treat. Its appeal far outweighs the effort invested. On my to-do list. thanks!

  2. Hi Marie, This looks delicious! Here in the US we have Pillsbury Crescent Rolls. Do you know if they are the same as your croissant rolls?

    1. Yes, you can use them and they will work fine. If you want something a bit more like what we have here, I would use puff pastry. Hope this helps!

  3. Made this using a homemade version of crescent roll dough and followed all the other steps. It is so easy to make but so tasty. It gives the impression you went to lots of trouble but is really quick and very very good.


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