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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 48 |
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The topping for these yummy shortbread squares tastes like a chewy toffee bar, describes Darlene Markel, Mr. Hood, Oregon. If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor. Ingredients:
1 cup whole blanched almonds, toasted |
3/4 cup confectioners' sugar, divided |
1 cup butter, softened |
1/4 teaspoon almond extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 package english toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces) |
3/4 cup light corn syrup |
3/4 cup sliced almonds, divided |
3/4 cup flaked coconut, divided |
Directions:
1. In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside.
2. In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes.
3. Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares. Yield: about 8 dozen.
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