Chewy Toffee Almond Bars Recipes

CHEWY TOFFEE ALMOND JOY BARS

Steps:

• 1. Heat Oven to 350*. Grease the sides of a 13 x 9 x 2 baking pan-Well!
• 2. Beat butter and sugar in mixer until light and fluffy. Gradually add the flour, beating until well blended.
• 3. Press dough evenly into prepared pan.
• 4. Bake 15 to 20 mins or until edges are lightly browned.
• 5. Meanwhile, while the crust is baking, combine the toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stiring quite often until the toffee bits are almost melted (about 10 to 12 mins)
• 6. Stir in the Almonds and coconut (1/2 cup of each) into the corn syrup mixture. Turn off heat.
• 7. Spread this toffee/almond/ coconut mixture onto the crust (dont worry, my crust was still hot from the oven)to within 1/4 inch of the edges of the crust. Sprinkle remaining 1/2 cup of almonds and remaining 1/2 cup of coconut over the top.
• 8. Bake for 15 mins more and then remove from oven and sprinkle Chocolate chips on top. Place back in oven and bake for an additional 5 to 7 mins until bubbly. You can leave as is, or spread the melted chocolate over the almond/coconut mixture with a small spatula. (I left mine as is)
• 9. Cool completely in pan on a wire rack. Cut into bars. I got 36 out of the pan

CHEWY TOFFEE ALMOND BARS

Steps:

• Heat oven to 350°F
• Grease sides of 13x9x2-inch baking pan.
• Beat butter and sugar until fluffy.
• Gradually add flour, beating until well blended.
• Press dough evenly into prepared pan.
• Bake 15 to 20 minutes or until edges are lightly browned.
• Meanwhile, combine toffee bits and corn syrup in medium saucepan.
• Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
• Stir in 1/2 cup almonds and 1/2 cup coconut.
• Spread toffee mixture to within 1/4-inch of edges of crust.
• Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
• Bake an additional 15 minutes or until bubbly.
• Cool completely in pan on wire rack.
• Cut into bars.

CHEWY TOFFEES

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.