These chewy cookie bars feature a butteryshortbread crust topped with a lusicious toffee-flavored mixtureof sliced almonds and coconut and then garnished with more ofthe same.
Recipe: Chewy Toffee NutBars
1 cup butter, softened
Heat oven to 350°F (175°C). Greasesides of 13 x 9 x 2-inch baking pan.
Beat butter and sugar until fluffy. Graduallyadd flour, beating until well blended. Press dough evenly intoprepared pan.
Bake 15 to 20 minutes or until edges arelightly browned.
Combine toffee bits and corn syrup inmedium saucepan. Cook over medium heat, stirring constantly,until toffee is melted (about 10 to 12 minutes).
Stir in 1/2 cup almonds and 1/2 cup coconut.Spread toffee mixture to within 1/4-inch of edges of crust.
Sprinkle remaining 1/2 cup almonds andremaining 1/4 cup coconut over top.
Bake an additional 15 minutes or untilbubbly. Cool completely in pan on wire rack. Cut into bars.
1/2 cup granulated sugar
2 cups all-purpose flour
1 1/3 cups toffee bits (8 ounce package)
3/4 cup light corn syrup
1 cup sliced almonds, divided use
3/4 cup sweetened flaked coconut – divided use
Makes about 36 bars.
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