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Easy Toffee Almond Bars are simple shortbread bars with a light toffee flavor topped with chocolate and almonds! They can be made ahead and freeze well!
Sometimes there’s a recipe that you make over and over again not only because it tastes so good but because of it’s story. That’s what makes it a tradition I suppose and for me, one of those recipes is for these Easy Toffee Almond Bar Cookies. I’ve been making them for over 15 years and not only are they a favorite of my family and everyone I share them with, they are a must have at the holidays because of their story.
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, that it’s easy to make several batches and are so pretty when wrapped up in holiday containers. I think they look especially nice when put in a simple clear cellophane bag (I buy them at a craft story like Hobby Lobby or Michael’s) and tied up with a pretty bow! These Easy Toffee Almond Bar Cookies freeze well too. What more could you ask for? I hope you enjoy them too!
Easy Toffee Almond Bars
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup milk chocolate chips
- ½ cup sliced almonds
- Heat oven to 350ºF.
- In large bowl, cream softened butter using electric mixer or rubber spatula.
- Add brown sugar and beat on medium speed until combined.
- Add vanilla extract and egg yolk and mix to combine.
- Add in flour and salt and mix until just blended.
- Press dough in ungreased pan, 13x9x2 inches. Use a rubber spatula or your fingers to completely spread to edges of pan.
- Bake 25-30 minutes or until very light brown (crust will be soft).
- Remove pan from oven and immediately sprinkle milk chocolate chips on warm baked crust. Let stand about 5 minutes or until chips are softened (they will look a little shiny, that's when you know they are softened). Using a knife or small spatula, spread melted chocolate chips evenly on crust until fully covered.
- Sprinkle with sliced almonds.
- Cool 30 minutes in pan on a wire rack. Then, while still slightly warm, cut into bars, 4 rows by 6 rows.
This post originally appeared in October 2012. I have updated the photos and the post to share again with you all!