Here we are in the second week of our 12 Weeks of Christmas Treats! I hope you were inspired by amy recipe for Peanut Butter Chocolate Pretzel Bites and also by all the other bloggers that participated. I know I found lots of new recipes to add to my “must try” list!
In case you’re joining us for the first time this week, here’s a brief rundown of how it works. Each week starting today and for the next 12 weeks, I and a bunch of other bloggers will be sharing some of our favorite holiday treats with you. The idea is that not only will you get a lot more recipe ideas but ideally you can make up these treats ahead of time and freeze so that you will have goodies ready to go for gift-giving, hostess gifts and even your own holiday tables. Be sure to check out our Pinterest board for all the great ideas too—it’s a great way to keep track of your favorites.
This week’s recipe is for Toffee Almond Bars. I have been making these for many, many years. You see, I have a December baby and when I was pregnant I REALLY wanted to bake something for the holidays but knew I couldn’t manage a lot of bending and standing for a long time. So I looked for a bar cookie and these were it. The recipe is originally from one of those mini-Gold Medal holiday recipe books you find on the newsstands. I love a good, simple bar cookie and just about anything toffee flavored so these fit the bill nicely. Turns out my father-in-law really enjoyed them too as I had baked them right before delivery…and he enjoyed them when he came to meet his new grandchild!
These are so simple and delicious and freeze well too. What more could you ask for? I hope you enjoy them too!
- 1 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg yolk
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 4 oz. milk chocolate, broken into pieces
- ½ cup sliced almonds
- Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press (or spread) in ungreased pan, 13x9x2 inches.
- Bake 25-30 minutes or until very light brown (crust will be soft). Immediately place milk chocolate pieces on baked crust. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with almonds.
- Cool 30 minutes. For bars, cut into 8 rows by 6 rows while warm.
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!