Chocolate Chip Toffee Bars With Almonds Recipes

CHOCOLATE CHIP TOFFEE BARS

Steps:

• PREHEAT oven to 350°F Line a 13x9x2-inch baking pan with Non-Stick Foil with non-stick (dull) side toward food, extending foil over sides of pan; set aside.
• PRESS cookie dough evenly in bottom of foil-lined pan.
• BAKE 15 to 17 minutes or until lightly browned crust has formed on top of dough. Remove from oven.
• COMBINE sweetened condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds. Spread evenly over hot baked cookie dough. Sprinkle chocolate chips, remaining coconut and almonds over mixture. Return to oven.
• CONTINUE 20 to 25 minutes until bubbly and coconut is a light golden brown; cool in pan on a wire rack.
• TIP: Use foil to lift bars from pan onto a cutting board. Cut into bars.

CHOCOLATE CHIP TOFFEE BARS WITH ALMONDS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food, extending foil over sides of pan; set aside.
• Press cookie dough evenly in bottom of foil-lined pan.
• Bake 15 to 17 minutes or until lightly browned crust has formed on top of dough. Remove from oven.
• Combine sweetened condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds. Spread evenly over hot baked cookie dough. Sprinkle chocolate chips, remaining coconut and almonds over mixture. Return to oven.
• Continue baking 20 to 25 minutes until bubbly and coconut is a light golden brown; cool in pan on a wire rack. Use foil to lift bars from pan onto a cutting board. Cut into bars.

CHOCOLATE CHIP TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.

TOFFEE-CHOCOLATE-ALMOND BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
• Grease and flour the foil.
• Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
• Pour them out of the pan and set aside.
• Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
• Sift together the flour, baking powder and salt.
• In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
• Beat in the egg, vanilla and almond extract.
• Beat in the flour mixture.
• Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
• Scrape the batter into the prepared pan and spread it evenly.
• Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
• (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
• Some people might like the bars that way; they're certainly gooey, but they really aren't done.
• Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.