RCI-BR.005.0131.001
Chewy Toffee Almond Bars
Chewy Toffee Almond Bars from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- (2 sticks) butter1 cupsoftened
- 1/2 cup
- 2 cups
- (10-oz pkg) SKOR English toffee Bits Or HEATH BITS ’O BRICKLE almond Toffee Bits1 3/4 cups
- 3/4 cup
- sliced almonds1 cupdivided
- MOUNDS Sweetened coconut flakes3/4 cupdivided
Method
1
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper for easy removal.
2
Combine softened butter and sugar in a large mixing bowl and beat until creamy, about 2 minutes.
3
Stir in the all-purpose flour until the mixture resembles coarse crumbs and comes together as a base dough.
4
Press the flour mixture firmly and evenly into the bottom of the prepared baking pan to form an even crust layer.
5
Bake the crust for 10 minutes until lightly golden, then remove from oven.
6
In a medium saucepan, combine the toffee bits and light corn syrup over medium heat, stirring constantly until the toffee melts and blends smoothly with the syrup, about 3-4 minutes.
7
Remove the toffee mixture from heat and stir in 3/4 cup of the sliced almonds and 1/2 cup of the coconut flakes until evenly distributed.
8
Spread the toffee-almond mixture evenly over the baked crust layer, using an offset spatula or the back of a spoon.
9
Sprinkle the remaining 1/4 cup sliced almonds and remaining 1/4 cup coconut flakes over the top layer, pressing gently to adhere.
10
Bake for 12-15 minutes until the topping is light golden brown and set but still slightly chewy.
15 minutes
11
Remove from oven and let cool in the pan for 20 minutes, then transfer to a cutting board and cut into bars.