2 c. all-purpose flour
1 c. sugar, divided
3 eggs, divided
1 1/3 c. softened butter, divided
3/4 c. blanched almonds, finely chopped
1 c. milk chocolate or semi-sweet chocolate chips

Preheat oven to 375 degrees. In the large bowl of an electric mixer, combine the flour, 1/4 cup sugar, 1 egg and 1 cup butter. Mix at low speed until mixture is crumbly. Press mixture into a 13x9 inch ungreased pan, working it up on the sides of the pan about 1/2 inch. Bake 20 minutes until pale golden.

For the filling, cream together 1/3 cup butter and 3/4 cup sugar. Add 2 eggs, beating until light and fluffy, scraping sides of the bowl. Mix in the almonds. Spread filling over the pastry and bake another 10 minutes until filling is set. Remove from oven and cool.

Put the chocolate chips into a small, heavy-duty plastic bag with a zip-type closure. Place in a bowl of hot tap water until chips are melted. Knead bag to be sure chips are completely melted.

Wipe bag dry with paper toweling. With scissors, cut a small opening across one of the bottom corners of the bag. Squeeze out a thin stream of chocolate, crisscrossing the top of the bars. Makes 48 (1x2 inch) bars.