I love almond toffee candy especially around the christmas holidays. So when I saw this recipe for toffee bars, I knew I just had to make it for my second annual cookie exchange. The other reason I chose to make this, is that it seemed so much easier than almond toffee.
As I was patiently waiting for the crusts to bake. Baker was sitting on the other side of the island when the timer went off. I could tell he was getting a little bored with his activity. I pulled a step stool to the island, pulled the hot pans out of the oven, and placed them far away from his reach. Then helped him up the step stool and with a measuring cup and my guidance helped him put the chocolate chips in each of the baking pans. He was so happy! He kept saying, "More, more!" There I was, baking with my 23 month old boy. Both of us beaming from pure happiness and joy. Then, he ate a couple of chocolate chips and it was all over. Like his Mama and Daddy he loves chocolate, and was not happy when I took the chocolate away.
This recipe is quick and easy to make, it's definitely going to be a holiday tradition. A wonderful alternative to toffee candy that both you, your family and friends can enjoy.
Adapted from Blue Flame Favorites
Makes 2 dozen
2 sticks (1 cup) unsalted butter, softened
1 cup dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup almonds, chopped
Crisco or other shortening
Preheat the oven to 350 degrees.
<creaming the butter and sugar>
Allow the butter to sit at room temperature for about 20 minutes.
Cut up the butter into tablespoon sized pieces (look at the wrapper for guidance).
Add the butter to the mixing bowl of your Kitchen Aid or stand mixer and use a paddle attachment.
Beat the butter on medium-low about 1 minute or until softened. (You can go up to medium, but don't stay there too long or the butter will heat up.)
Stop and scrape down the sides of the bowl and the paddle attachment.
Add the sugar to the butter, gradually, with the mixer on low speed.
Increase the mixer to medium speed and beat for about 1 to 2 minutes or until light and fluffy.
Stop and scrape down the sides of the bowl and the paddle attachment again.
<making the crust>
Add the egg and vanilla to the butter mixture with the mixer on medium; mix well.
Add the flour, with the mixer on stir mode. Do this gradually until well incorporated.
<baking the crust>
Grease two 8x8 inch baking pans with shortening along the bottom and sides of the pans.
Add the crust mixture into both pans, spread evenly.
Bake at 350 degrees for 15 to 20 minutes or until light brown with a soft crust.
<assembling the bars>
Remove from the oven.
Sprinkle 3/4 cup chocolate chips on hot crusts.
Let stand about 5 minutes to allow the chips to soften.
Spread evenly the melted chocolate chips.
Sprinkle with nuts.
Let stand until completely cool.
Cut into bars.
You can use a 9x13 greased baking pan; however, bake for 25 to 30 minutes.
You can use milk chocolate chips as well, I prefer semi-sweet.
I prefer to use crisco when greasing my baking pans.
It doesn't have to be almonds, you can use walnuts or pecans, whatever your heart's desire.
It really helps if you have an offset spatula to help with spreading the crust into the pan, and then spreading the softened chocolate chips.
For easier cutting, cut the bars while they're still warm.