Chewy Toffee Almond Bars Food

CHEWY TOFFEE ALMOND BARS

Steps:

• 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.

CHEWY TOFFEE ALMOND JOY BARS

Steps:

• 1. Heat Oven to 350*. Grease the sides of a 13 x 9 x 2 baking pan-Well!
• 2. Beat butter and sugar in mixer until light and fluffy. Gradually add the flour, beating until well blended.
• 3. Press dough evenly into prepared pan.
• 4. Bake 15 to 20 mins or until edges are lightly browned.
• 5. Meanwhile, while the crust is baking, combine the toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stiring quite often until the toffee bits are almost melted (about 10 to 12 mins)
• 6. Stir in the Almonds and coconut (1/2 cup of each) into the corn syrup mixture. Turn off heat.
• 7. Spread this toffee/almond/ coconut mixture onto the crust (dont worry, my crust was still hot from the oven)to within 1/4 inch of the edges of the crust. Sprinkle remaining 1/2 cup of almonds and remaining 1/2 cup of coconut over the top.
• 8. Bake for 15 mins more and then remove from oven and sprinkle Chocolate chips on top. Place back in oven and bake for an additional 5 to 7 mins until bubbly. You can leave as is, or spread the melted chocolate over the almond/coconut mixture with a small spatula. (I left mine as is)
• 9. Cool completely in pan on a wire rack. Cut into bars. I got 36 out of the pan

SKOR TOFFEE ALMOND FUDGE BARS

Steps:

• Set oven to 350 degrees (second-lowest position).
• Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
• In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
• Whisk in sugar then eggs and then flour.
• Add/mix in 1 cup toffee bits.
• Pour the batter into the pan.
• Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
• Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
• In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
• Pour the topping over the bars in the pan.
• Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
• Chill bars until cold (about 2 hours).
• Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.

ALMOND BARS

Steps:

• Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
• Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
• Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
• When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.