Almond Toffee Bars

Makes 24

14 tbsp. unsalted butter, divided, at room temperature

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. bag mini semisweet chocolate chips

8 oz. bag 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, up to 5 days.