Almond Toffee Bar Cookies: Easy "Back of the Bag" Recipe
Almond Toffee Bar Cookies are an absolutely luscious layer
bar cookie – one that looks incredibly elegant but is super easy to make, with
just 7 ingredients.
You can find cookie recipe jewels like this one if you
carefully study product packaging.
If you know where to find them, these “Back of the Bag” or “Back
of the Box” recipes let you score big. They are created for specific products by
manufacturers. For instance, confectionary giant Hershey’s developed this
recipe, sometimes known as Chewy Toffee Almond Bars (or other almond-toffee
names) as a vehicle for its popular Heath Bits O’ Brickle Toffee
Here’s a secret: you can use any kind of toffee in this
recipe – even homemade. Simply chop it first to allow you to melt it evenly.
Prep time: 15-20 minutes
Bake time: 30 - 35 minutes, divided
Cool time: 60+ minutes
Makes about 35 bars
1 cup (2 sticks) butter or margarine, softened
½ cup sugar
2 cups all-purpose flour
1 1/3 cups (8 ounce bag) toffee bits, such as Heath Bits
¾ cup light corn syrup
1 cup sliced almonds, divided
1 cup sweetened, shredded coconut, divided
Directions for Almond Toffee Bar Cookies
- Preheat oven to 350ºF. Use vegetable spray or butter to
lighting coat the sides of a 13 x 9 baking pan. Or line the pan with foil and
allow the edges to drape over the ends and coat the lining with nonstick spray.
Set the pan aside.
- In a medium bowl with an electric mixer on medium speed, beat
butter and sugar until the mixture is light and fluffy. Gradually add the
flour. Combine until well blended. Press dough evenly into the prepared baking
pan. Bake crust 15-20 minutes until edges begin to brown lightly.
- Meanwhile, combine toffee bits and corn syrup in a medium
saucepan. Cook over medium heat, stirring constantly, until toffee bits are
melted (about 10 minutes.) Remove the mixture from the heat. Add ½ cup sliced
almonds and ½ cup shredded coconut. Mix thoroughly until all additions are
- Spread almond mixture evenly over crust to within ¼ inch of
the edge (it will spread to the edge while baking.) Sprinkle remaining almonds
and coconut on top. Return the pan to the oven.
- Bake bars for another 15 minutes until coconut begins to
turn golden brown.
- Remove the pan from the oven. Allow shortbread to cool completely.
Slice into bars. Use a spatula to remove cooled bars from the pan.
- Store shortbread in an airtight container with waxed paper
in between layers.
Special Baking Tips for
Almond Toffee Bar Cookies
The bars are best when you use butter in the cookie layer.
That way, they taste more like shortbread.
You can substitute any kind of toffee for the Bits O’
Brickle. Chop toffee coarsely so you can measure the right amount for the
See more ideas on our Bar Cookies Pinterest board.
More Easy Cookie Recipes with Almonds
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Almond Shortbread Bars: an easy shortbread variation ...
Almond Joy Fudge Brownie Recipe: a cookie variation of the candy bar ...
Cranberry Almond Biscotti: low fat, low carb Italian cookie ...
Swedish Almond Cookies: a rich, rolled shortbread finger ...
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