Thursday, November 3, 2011

Chewy Toffee Almond Bars

As part of our mad baking day on Sunday, my dad was trying to clean out his pantry. We found a bag of toffee bits and a recipe for chewy toffee almond bars. I made two major changes to the recipe. We had whole almonds so I smashed them up with a rolling pin instead of using sliced almonds and when it was all done we topped it with chocolate chips. We let the chocolate melt a little and then spread it over like a frosting. I think our toffee bits were a little stale or we over cooked them because the toffee was rock hard. It was a fun contrast to the soft cookie and made a great but tasty mess. After they had sat for a day, the cookie hardened and they were a little less tricky to eat but the toffee was still really hard. However, the taste was amazing. I really like these and think it wouldn't be hard to make a version with homemade toffee.

Chewy Toffee Almond Bars
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups all-purpose flour
1-3/4 cups English Toffee Bits
3/4 cup light corn syrup
1 cup sliced almonds, divided
3/4 cup Sweetened Coconut Flakes, divided
Heat oven to 350°;F. Grease sides of 13x9x2-inch baking pan. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.

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