This post may contain affiliate links. Please read my disclosure policy.
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!
- 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.
This post originally appeared in October 2012. I have updated the photos and the post to share again with you all!