Almond Toffee Bars

Makes 24
  • 14 tbsp. unsalted butter, at room temperature, divided
  • 3/4 cup brown sugar
  • 1 egg yolk, at room temperature
  • 1 ½ cups flour
  • 1/4 tsp. kosher salt
  • 14 oz. can sweetened condensed milk
  • 12 oz. mini semisweet chocolate chips
  • 8 oz. pkg. Heath English Toffee Bits (not chocolate-covered toffee bits)

In a medium mixing bowl, using an electric mixer, beat 12 tbsp. butter with sugar until light and fluffy. Add egg yolk; mix just until fully incorporated. In a separate small mixing bowl, mix together flour and salt; add to bowl with the butter mixture; stir until no traces of flour remain. Press mixture evenly and firmly into bottom of a 9x13" nonstick pan (sides only sprayed with cooking spray). Bake in a preheated 350° oven until light golden-brown (12-16 min.). Remove from oven; allow to cool slightly (leave the oven on). In a small saucepan over medium heat, combine sweetened condensed milk and remaining butter; cook, stirring frequently with a silicone spatula, until bubbly, then 5 min. more until thick. Pour evenly over crust; bake 10 min. Remove from oven; sprinkle evenly with chocolate chips. Return to oven; bake 3-5 min. until chocolate begins to melt. Remove from oven; spread chocolate with a knife evenly over the surface of the filling. Sprinkle toffee pieces evenly over melted chocolate, pressing in lightly. Cool at room temperature 30 min. Cool completely in the refrigerator; cut into 1 ½ x 4" bars. Store in the refrigerator, tightly covered, for up to 5 days.