Almond Toffee Bars

A crumbly, shortbread cookie crust is topped with a sweet, gooey, chocolate, toffee and almond topping. This chewy bar cookie comes together in almost no time, perfect if you’re looking for something quick and delicious to make for the holidays.

I saw this recipe on Crazy for Crust and Dorothy raved about how much she loves this bar and makes it over and over again. I decided it would be the perfect finale to my 12 weeks of Christmas cookies.

The recipe originally came from Land O’ Lakes. I changed it up a bit and decided to make the crust in the food processor, so it came together even more quickly.

This is another recipe that I loved watching bake in the oven. The topping changes from a milky color as the chocolate and toffee melt and get bubbly to a rich amber/chocolate color.

I packed up my cookie boxes with this year’s 12 Weeks of Christmas cookies that I’d been diligently saving in the freezer and gave them away over the weekend to friends and family.

My family’s favorite cookies this year were the Lemon Bar Cookie Cups, the Chewy Caramel Stuffed Sugar Cookies, the Fudge-Filled Toffee Pecan Sandies, and the Chocolate Fudge Butterfinger Cookies, but there wasn’t one that we didn’t like.

Wishing you all happy holidays with lots of delicious, homemade cookies!

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Yield: 24 bars

Almond Toffee Bars

Prep Time 10 minutes

Cook Time 42 minutes

Total Time 52 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup sliced almonds
• 1 cup cold butter
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) package milk chocolate English toffee bits
• 1 large egg
• 1 teaspoon vanilla

Instructions

1. Heat oven to 350°F. In the bowl of a food processor, combine flour, sugar and 1/4 cup almonds by pulsing 3 to 4 times.
2. Add butter and pulse 8 to 10 times until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake for 15 minutes.
3. Combine sweetened condensed milk, egg and vanilla in small bowl. Add toffee bits and 1/4 cup almonds. Pour mixture over hot, partially baked crust. Top with remaining 1/4 almonds.
4. Continue baking for 23 to 27 minutes or until golden brown. Cool completely before cutting into squares.

Notes

adapted from Land O' Lakes

This post is week 12 of my 12 Weeks of Christmas Cookies posts. I hope you got some great ideas. Please check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.