Wednesday, December 19, 2012

Baking Time- Almond Toffee Crunch

These taste even better than they look!

My good friend Jane is an amazing cook and this is her most requested recipe.  Trust me that this is saying a lot!  When we worked together she always made these for our Open House events and I think half of the people came just for them.

Almond Toffee Crunch

2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 cup butter

1 cup butter
3/4 cup brown sugar

1  1/2 cups toasted sliced almonds
1  1/2 cup brown sugar

Crust- combine ingredients together and mix until crumbs are very fine.  Pat firmly into an 11" x 15" jelly roll pan.  Sprinkle with toasted and cooled almonds.

Toffee layer- combine butter and brown sugar in a sauce pan over medium heat. Cook, stirring constantly, until the entire surface boils.  Boil 1 minute.  Pour over crust and bake at 350 degrees for 22 minutes until golden brown and bubbly.  Do not under bake as this will result in a chewy rather than crunchy consistency.

Remove from oven.  Sprinkle chocolate chips on top and as chocolate melts swirl slightly.  Partially cool. Cut into small squares, remove from pan and fully cool on rack.

Just a note- the photo shows slivered almonds and while they work in a pinch, sliced are better. This is what happens when you don't explain the difference between slices and slivers to the man who is going to the grocery store : )

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