• Preheat oven to 350 degrees.
• Line a 9 X 13 pan with parchment paper so that it covers the bottoms and goes up the sides about 1 inch. You may have to crease the corners to have the paper stand up properly in the pan.
• Combine walnuts, flour, brown sugar, and salt in bowl of food processor. Pulse 5-6 times, until the mixture looks crumbly.
• Add melted butter and pulse 4-5 additional times, until the butter is incorporated well into the dry ingredients.
• Transfer crust mixture to prepared pan and smooth out evenly over bottom of pan.
• Bake for 10-12 minutes, or until the crust is a light golden brown.
• Remove pan from the oven and allow crust to completely cool on a rack at room temperature.

For the filling

• Melt the chocolate (broken into small pieces) in a small pan over very low heat, stirring occasionally, until it is smooth and shiny. (Or place chocolate in a bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl, and melt, stirring occasionally, until smooth and shiny.)
• Remove chocolate from heat source and allow to cool at room temperature while you do the rest of the filling steps.
• Place two eggs and ¼ cup granulated sugar in small heavy pot over very low heat and whisk to combine. Continue whisking frequently until sugar is melted and eggs have reached 140 degrees for 3 minutes. (Use a candy thermometer to gauge the temperature.) **
• Remove the egg mixture from the heat and place the pot over a bowl of iced water. Whisk the egg mixture in the pan over this cold water until it is completely cooled. Set aside.
• Cream the butter in a large bowl with a mixer until it is fluffy. Slowly add the powdered sugar, about 1/3 of total each time, creaming after each addition.
• When combined thoroughly and very fluffy, slowly pour in melted, cooled chocolate and beat until combined. Add Frangelico and beat until mixed in well.
• Add cooled egg mixture and mix the filling well with beaters.
• Using a spatula, transfer the filling to the top of the cooled crust. Smooth it out evenly.
• Cover and refrigerate for at least two hours before serving.

For serving

• Roast almonds in dry skillet, stirring often, until they are golden brown. Remove from heat and allow to cool.
• Using clean beaters and clean bowl, whip 1 cup of chilled whipping cream on high speed until it is fluffy. Add 2 tablespoons of granulated sugar and ½ teaspoon pure vanilla extract to cream and continue beating on high speed until stiff.
• Cut the contents of the pan into bars of the size you wish. (I used a pastry scraper to make the cuts straight down.)
• Serve each square with a dollop of whipped cream and a sprinkle of toasted almonds on top.