The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not
merely sweet cookie dough made even sweeter with jam.
Merely adds more butter (causing them to run slightly) and more sugar (causing the edges to burn slightly) to the standard Toll House recipe, which is too
sweet to begin with and has as much butter as will make a proper
cookie.