Skor Toffee Almond Fudge Bars |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are chewy dense and incredibly fudgy! Cut into small portions. Yield is only estimated depending on what size you cut the bars. Ingredients:
2 cups semi-sweet chocolate chips |
3/4 cup butter, cut into small pieces |
5 ounces unsweetened chocolate, chopped |
1/2 teaspoon vanilla |
1 3/4 cups sugar |
4 large eggs |
3/4 cup flour |
1 1/2 cups skor toffee pieces (use the skor bits sold in packages, not the bars, or can use english toffee bits) |
2/3 cup whipping cream (unwhipped) |
1 cup whole almond (toasted then coarsley chopped) |
Directions:
1. Set oven to 350 degrees (second-lowest position).
2. Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
3. In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
4. Whisk in sugar then eggs and then flour.
5. Add/mix in 1 cup toffee bits.
6. Pour the batter into the pan.
7. Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
8. Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
9. In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
10. Pour the topping over the bars in the pan.
11. Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
12. Chill bars until cold (about 2 hours).
13. Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.
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