It is Friday. Day 11 of my Agenda. And it's Chewy Toffee Almond Bars.
Chewy Toffee Almond Bars 2 sticks butter, softened 1/2 cup sugar 2 cups flour 1 8-oz. pkg. Heath English Toffee Bits O' Brickle 3/4 cup light corn syrup 1 cup sliced almonds 3/4 cup packed sweetened coconut flakes Heat oven to 350. Do not PRE-heat the oven. HEATing it will be just fine. Butter a 9 x 13 pan. Beat butter and sugar until fluffy. Gradually add flour, beating each addition until thoroughly mixed. Press into prepared pan and spread evenly. Bake about 20 minutes, until edges are lightly browned. Meanwhile, back at the ranch, combine the toffee bits and corn syrup in a heavy saucepan and cook over medium heat, stirring constantly, until toffee is melted, about 10 minutes. Stir in 1/2 cup of the coconut and 1/2 cup of the almonds. Spread mixture to within 1/4 inch of the edges of crust. Sprinkle remaining coconut and almonds over top. Bake an additional 15 minutes, until bubbly. Cool in pan on rack. Cut into bars.
Roll out with your mini rolling pin. Into the oven at 350 degrees for about 20 minutes. Oh yeah. Here's meantime back at the ranch.
Heath Bits O' Brickle Toffee going into the corn syrup. And I just noticed something. Do you see it? Heath calls the toffee bits "Bits 'O Brickle," not Bits O' Brickle That's horrible. Perhaps I should write to The Heath people and complain about their unfortunate and incorrect punctuation.
Cook the corn syrup and toffee bits over moderate heat, stirring constantly, until the bits are melted, about 10 minutes.
and is a nice light golden brown. The sauce is ready to go on top.
Sprinkle remaining "1/4 cup" coconut on top. I had thrown caution to the wind and used an over-packed cup of coconut. So I'm sprinkling on over 1/2 cup on top.
I present to you ... Chewy Toffee Almond Bars.