Almond Toffee Bars– Buttery shortbread crust with an ooey gooey toffee center, topped with crunchy almonds. Seriously addicting!
I absolutely love toffee. To bad it is chock full of butter, because it is one of my very favorite things.
I love finding new ways to use the Heath baking bits. Although, truth be told, I also enjoy them straight out of the bag. 😉
When I found this recipe with toffee bits and sweetened condensed milk, I knew it would be a winner. I used the bits without the chocolate, but I bet the chocolate coated ones would work too.
These almond toffee bars have a yummy buttery shortbread crust and are nice and chewy on top. I thought the sliced almonds were perfect, but you could substitute another type of nuts if you prefer.
Other yummy bar recipes you might enjoy:
- Easy Toffee Bars
- Cinnamon Sugar Almond Bars (Jan Hagels)
- Peanut Butter Chip Squares
- Toffee Chocolate Chip Bars
- Churro Cheesecake Bars
- Sugar Cookie Bars
- Oatmeal Peanut Butter Bars
- Chocolate Chip Cookie Bars
- Maraschino Cherry Bars
Almond Toffee Bars
Rich toffee almond filling on top of a buttery shortbread crust.
Ingredients
Crust:
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 2/3 cup butter
Filling:
- 1 14 oz can sweetened condensed milk
- 1 egg
- 1 tsp vanilla
- 1 cup Heath toffee bits
- 1 cup sliced almonds
Instructions
- Cut butter into flour and powdered sugar till well mixed. Press into a greased 9x13" pan. Bake at 325° for 18 minutes.
- Beat together the milk, egg, and extract till smooth. Stir in the toffee bits and almonds.
- Pour over hot crust and bake an additional 23-25 minutes or till crust is lightly browned and topping is bubbly.
- Let cool before slicing.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 69mgCarbohydrates: 15gNet Carbohydrates: 0gFiber: 1gSugar: 7gSugar Alcohols: 0gProtein: 2g
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These look tasty. I should make these ahead for camping.
Made these bars today and they were delicious. The only change I made was substituted almond extract for vanilla extract. This is a keeper !!
I love almond extract, so I’ll have to give that a try next time I make them! So happy you tried and loved them!
I added white and semi-sweet chocolate chips to the topping. I was worried they might be overly sweet; but, they are bland and rather tasteless. I can’t figure out if it was an error I made, an error in the recipe or a difference in our taste buds. I’m disappointed and probably won’t make them again.
I noticed there was no salt listed in the ingredients. She may have used salted butter. If you used unsalted butter that could have made them bland. I made these today and used unsalted butter but added 1 tsp of kosher salt to the base and they were pretty tasty.
Theses were very good but think overbaked a bit.
Sorry you over baked them, but glad that they still turned out!