Almond Toffee Bars Recipe
These easy cookie bars are a shortbread cookie baked with a gooey toffee and almond mixture - the perfect easy holiday or anytime cookie recipe.
Servings: 24 bars
Cost: $10
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ cup (57g) powdered sugar
- 6 ounces sliced almonds 1 package
- 1 cup (226g) cold unsalted butter (salted may be used)
- 1 (14-ounce) can sweetened condensed milk (regular not fat free)
- 1 8-ounce package toffee bits (English toffee bits or Bits 'O Brickle)
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. You can use a stand mixer or hand mixer for this. If using a stand mixer the dough will come together like a thick cookie dough. If using a hand mixer it'll take awhile and the dough may stay crumbly - mix until it sticks together when you press a clump in your hand.
- 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.
- 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.
Notes
- If you can't find the toffee bits, finely chop Heath bars instead.
- Let cool completely before slicing.
- Store in an airtight container at room temperature or you can freeze them. If stacking, stack between wax or parchment papers so they don't stick.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 4mg | Potassium: 66mg | Fiber: 1g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 1mg
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