Almond Toffee Bars

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As a food blogger I rarely make the same thing more than once. Am I alone in this?

I can’t post chocolate chip cookies over and over, can I? Unless it’s a new version of a chocolate chip cookie…but then that wouldn’t be making the same thing, would it?

It would be like breaking some sort of blogger law. At least that’s what I tell myself anyway, so I can be okay with making new things and not repeating recipes.

There are very few things I make over and over again. These bars are one of them.

I make them every year for Christmas. They have a crust, need I say more? And not just any crust…a shortbread crust. And almonds, my favorite nut. And toffee. And sweetened condensed milk.

Are you drooling yet? I am.

Unfortunately I made these for a potluck at school. Which means I didn’t eat any. So maybe I’ll have to make them again.

They are good straight from the freezer, not that I’d know anything about that.

And they’re good if you try to thaw them in the microwave. (Shhhh….please keep my secret.)

Wow, okay. I need to stop looking at these pictures. This coffee and pack of pop tarts next to me is so not doing it for me right now. See what I go through for you people? 🙂

Only one week left in the 12 weeks of cookies…

Almond Toffee Bars

Recipe adapted from Land o’ Lakes

Ingredients:

1 ½ cups flour

½ cup powdered sugar

6 ounces sliced almonds (1 package)

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package milk chocolate toffee bits

1 egg

1 teaspoon vanilla

Instructions:

1. Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. Cut in butter (I use a pastry cutter) until mixture resembles coarse crumbs. Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.

2. Stir sweetened condensed milk, toffee bits, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust. Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.

Yield: 36 bars

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