Day 12 Of The Rosiethon. Rosie Makes Chewy Toffee Almond Bars.

 

Chewy Toffee Almond Bars

For the base:

2 sticks unsalted butter, softened

1/2 cup sugar

2 cups flour

For the topping:

1 8 oz. bag Toffee Bits  (1 1/3 cups)

3/4 light corn syrup

1 cup sliced almonds, separated

3/4 cup sweetened coconut flakes

Heat oven to 350°.

Butter a 9 x 13 baking pan.

Prepare the base:

Beat butter and sugar until light and fluffy.

Gradually add flour, beating until well blended.

Press dough evenly in prepared pan.

I use plastic wrap and a mini rolling pin.

Bake 15-20 minutes or until edges are lightly browned.

While the base is cooking...

Prepare the topping:

Combine toffee bits and corn syrup in medium saucepan.

Cook over medium heat, stirring constantly, until toffee is melted.

Stir in 1/2 cup almonds and 1/2 cup coconut.

Spread toffee mixture over base.

Sprinkle remaining 1/2 cup almonds and 1/4 coconut over top.

Bake an additional 15 minutes or until bubbly.

Cool completely in pan on wire rack.

Cut into squares or bars.

Mound of base dough.

Spread out evenly.

While this is baking...

I mixed the cereal and corn syrup.

Melt.

Pour mixture over cooked base.

Spread evenly.

Add remaining coconut and almonds,

except I ran out of almonds and used hazelnuts.

Press into topping
and bake for another 15 minutes.