Chocolate Toffee Bars

This may actually be my last Christmas cookie post, although not my last cookie post by  a long shot. I already have a queue of cookie posts waiting for after the holiday season. But this officially marks the last batch of cookies I baked and sent to the people I love. Everything else is for my own selfish enjoyment.

This is another recipe from Alice Medrich. For a few years now, my mom has made these fantastic blondie brownies with chunks of dark chocolate and toffee pieces. Unfortunately, pre-made toffee has cow’s milk and butter among its initial ingredients, and is therefore no longer a resident of my baking cabinet. But, I was longing for a similar flavor, and happened upon these Chocolate Toffee bars. These treats hit the perfect balance of chocolate, toffee, and almonds, three ingredients that seem destined for each other. And again, this recipe is a snap to put together, making it exceptionally appropriate for this busy time of year. Happy Holidays everyone!

8 tablespoons non dairy butter
1/2 cup brown sugar packed
1 teaspoon vanilla
1/4 teaspoon salt
1 cup all purpose flour
1 cup semisweet chocolate chips
1/2 cup almonds chopped and toasted

Heat oven to 350ºF. Melt the butter in a medium saucepan. Remove from heat and add the brown sugar, vanilla, and salt. Stir until incorporated. Add the flour and mix until combined. Bake on a rack in the lower third of the oven, for 20 to 25 minutes, or until the center is golden, and the edges are browned.

Remove the pan from the oven, and sprinkle the chocolate chips over the top of the hot crust. Return to the oven if the chocolate is not melting. When the chocolate is melted, spread it smoothly over the top of the crust. Sprinkle the almonds evenly over the chocolate. Allow to cool thoroughly before cutting into squares.