On Saturday, hubby and I spent the day hiking, eating, and catching up with some of our New Mexico family. They were in Texas visiting some friends, so we decided to crash the party. Well, they picked up some fancy almond toffee candy at a gourmet candy store in town where they were staying, and let us try some. Now I am a HUGE fan of toffee. Just something about that crunchy, buttery flavor, really gets my taste buds going. After trying this candy, I knew I wanted to make something toffee inspired at home. After all, you can’t just have one taste of toffee.
So instead of making actual toffee candy, I decided to do a toffee bar. It has a thin, buttery, cookie crust, that’s topped with dark chocolate and chocolate covered toffee pieces. The best part was it was really easy to make. The only part that requires a mixer and oven is the crust. The rest just involves throwing chocolate chips on top and waiting for them to melt. Easy right?
Next time I make these, I will make sure to bake my crust a little bit longer. While the crust is done, it’s not as crispy as I would like. Make sure to bake yours until the edges start to turn golden brown!
An even better part of this recipe, is that you could use the base to make all kinds of different concoctions. I’m thinking some variation with white chocolate, what do you think?
Here’s the recipe:
- 1/2 cup butter , softened
- 3/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup flour
- 1/8 tsp salt
- 1 cup dark chocolate chips
- 1/2 cup chocolate covered toffee pieces
In a large mixing bowl, beat butter until creamy (30 seconds). Add in brown sugar, egg, vanilla and almond extracts. Mix until combined. Add in flour and salt and mix until combined.
Spread mixture onto a 13x9 baking pan (ungreased). Bake for 15 minutes, or until golden, and edges start to brown.
Remove from oven and immediately sprinkle with chocolate chips. Let stand for a few minutes, until chocolate starts to melt, then spread evenly over cookie crust.
Sprinkle with toffee pieces and let cool before cutting.