Toffee Almond Bars
There are two ingredients I love but I rarely bake with and I changed that with these bars.
The first ingredient is almond extract with its heavenly scent that I wish I could wear as perfume. It adds a special sweetness to desserts and I adore it.
I used 2 teaspoons in the recipe but if you’re sensitive to it, you can reduce the amount. As is the case with vanilla extract, almost no amount is too much for me.
The second ingredient that I have a thing for is toffee bits which are crushed Heath Bar candies. They were always a favorite Halloween candy growing up. Most kids happily traded me their Heath Bars and I readily accepted.
The toffee bits add a wonderful crunch to the bars which are made of an ultra buttery base before being topped with chocolate.
It’s an easy recipe that takes less than 15 minutes to bake, making it perfect for spur of the moment dessert cravings or impromptu guests.
Toffee Almond Bars
Almond extract adds a special sweetness to this dessert and I adore it. Toffee bits add a wonderful crunch to the bars which are made of an ultra buttery base before being topped with chocolate. It's an easy recipe that takes less than 15 minutes to bake, making it perfect for spur of the moment dessert cravings or impromptu guests.
Yield: one 9x13-inch pan
Prep Time: 5 minutes
Cook Time: about 15 minutes
Total Time: about 1 hour, for cooling
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons almond extract
- 1/4 teaspoon salt, or to taste
- 2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 1/2 cup toffee bits
- Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil, spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter, sugars, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the egg, almond extract (reduce to 1 teaspoon if you're sensitive to almond flavoring), salt, and beat on medium-high speed until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the flour and beat on low speed until just combined, about 1 minute.
- Turn batter out into prepared pan forming an even, smooth flat layer. Dough is sticky; use the back of a spatula or your fingers to work dough into place. Bake for about 15 minutes or until edges are very lightly golden brown.
- Immediately upon removing pan from the oven, evenly scatter the chocolate chips over the crust and allow them to sit for about 5 minutes to melt before spreading them smooth with a spatula. You can speed up the melting process up by placing the pan back into the oven for about 2 minutes.
- Evenly top with toffee bits and place pan on a wire rack to cool. Allow bars to cool until chocolate has set before slicing and serving. Bars will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
Adapted from The Food Charlatan
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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