Kowalski's Recipes

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Almond Toffee Bars
At A Glance
Main Ingredient
Cooking Method
Makes 24
  • 14 tbsp. unsalted butter, divided, at room temperature
  • 3/4 cup brown sugar
  • 1 egg yolk, at room temperature
  • 1 1/2 cups flour
  • 1/4 tsp. kosher salt
  • 1 (14 oz.) can sweetened condensed milk
  • 12 oz. bag mini semisweet chocolate chips
  • 8 oz. bag Heath English Toffee Bits (not chocolate-covered toffee bits)
Almond Toffee Bars

In a medium mixing bowl using an electric mixer, beat 12 tbsp. butter with sugar until light and fluffy. Add egg yolk; mix just until fully incorporated. In a separate small mixing bowl, mix together flour and salt; add to bowl with the butter mixture. Stir until no traces of flour remain. Press mixture evenly and firmly into bottom of a 9x13" nonstick pan (sides only sprayed with cooking spray). Bake in a preheated 350? oven until light golden-brown (12-16 min.). Remove from oven; allow to cool slightly (leave the oven on). In a small saucepan over medium heat, combine sweetened condensed milk and remaining butter; cook, stirring frequently with a silicone spatula until bubbly, then 5 min. more until thick. Pour evenly over crust; bake 10 min. Remove from oven; sprinkle evenly with chocolate chips. Return to oven; bake 3-5 min. until chocolate begins to melt. Remove from oven; spread chocolate with a knife evenly over the surface of the filling. Sprinkle toffee pieces evenly over melted chocolate, pressing in lightly. Cool at room temperature 30 min. Cool completely in the refrigerator; cut into 1 1/2x 4" bars. Store tightly covered in the refrigerator up to 5 days.

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