Hi friends! I have some sweet news! Not only do I have a recipe for Chocolate Toffee Almond Bars, which you will want to make ASAP, but this post also contains an opportunity to win TWO cookbooks from “Cookies For Kids Cancer.” Whoooo!
You may recall a few weeks ago, I participated in the Good Cookies Food Bloggers Valentine Event to raise money for Cookies For Kids Cancer. I shared these Meringue Cookies and let you know we were trying to raise money to fund pediatric cancer research. Well, guess what? Not only did we reach our goal of $3,000, with your help, WE BLEW IT OUT OF THE WATER!! Currently, we have raised over $10,300 dollars to go toward Cookies For Kids Cancer. Thank you so much for your support!
These cookbooks were sent to me as a Thank You, but I want to say THANK YOU to all my readers who have been so generous! I wish I could give you all cookbooks, but since I can’t, I’m going to give these away! If you don’t win, you can still enjoy these sweet Chocolate Toffee Almond Bars!
This wonderful recipe for layered Toffee Almond Bars is simple to put together. I bet you have all the ingredients in your pantry right now. You’ll be able to get these on the table, or out the door for your own bake-sale in no time!
Starting with a cookie-type crust that bakes on its own first, these bars have a firm foundation of deliciousness.
Then of course, the chocolate! Or in this case, chocolate and peanut butter, spread over the crust and then layered with chopped nuts.
Almond Toffee Bars
A variation of “Mary Hickey’s Toffee Bars” from the Cookies for Kids Caner “All The Good Cookies” cookbook by Gretchen Holt-Witt.
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 cup (6 ounces) peanut butter chips
- 1 1/2 cups coarsely chopped almonds
Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan with foil, being sure to leave some longer pieces over the edge for lifting later.
Spray the foil inside the baking pan with non-stick cooking spray. Set aside.
Place butter and sugar in the bowl of your stand mixer and beat until smooth and creamy.
Add the egg yolk and vanilla. Beat to combine.
With the mixer on low, slowly add the flour. Mix to blend well.
Scrape down the sides of the bowl. Make sure all the flour has mixed in to the dough.
Gently press dough into the bottom of the prepared pan, spreading evenly with your fingertips.
Place in the oven and bake until set and edges are golden, about 25 to 30 minutes. Depending on your oven, start checking after 20 minutes.
Remove the pan from the oven, cover the crust layer with the peanut butter and chocolate chips. Return to the oven for 4 minutes.
After 4 minutes, remove pan from the oven and spread the melted chocolate/peanut butter mix with an offset spatula. Smooth all the way to the edges of the pan.
Sprinkle the top with nuts. Cool in the pan on a wire rack for at least an hour.
When cool, remove from the pan by lifting up on the foil. Cut into bars or desired number of pieces.
Store in an airtight container for up to 3 days.
*NOTE: These can be frozen for up to 3 months too!
So, how can you win these delightful Cookies For Kids Cancer Cookbooks? Enter below! Good luck and thank you again for all your support!
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