Chocolate Toffee Delights |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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My sister first let me have a taste of these delicious bars and I knew I had to have the recipe. To me it didn't taste much like that cookie, but it was fantastic in its own right. When I make this I use the Smucker's Sugar Free topping-it cuts some of the calories and I don't notice a difference in flavor. You can use semi sweet chips if you have trouble finding dark, but I think milk chocolate chips would be too sweet in this recipe. Ingredients:
1 cup butter, softened |
1/2 cup sugar, plus |
2 tablespoons sugar |
3/4 teaspoon almond extract |
1/2 teaspoon coconut extract |
2 cups all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1/2 cup flaked coconut |
1/2 cup sliced almonds |
1 (12 ounce) jar caramel ice cream topping |
3/4 cup dark chocolate chips |
Directions:
1. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to the creamed mixture and mix well.
2. Press into greased 9x13 baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
3. Meanwhile, place coconut and almonds in food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread evenly over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on wire rack.
4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars.
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