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Commercial RecipeChewy HEATH Toffee Almond Bars

Chewy HEATH Toffee Almond Bars

Details

Time
40 minutes
Yields
5 dozen bars

Get ready for guests to layer on the compliments. The layered textures in these Chewy HEATH Toffee Almond Bars are nothing short of satisfying. Imagine a crisp cookie base topped in solidified HEATH Toffee Bits with a sprinkling of sliced almonds. Try this recipe — your bakery case will thank you.

Ingredients & Directions

Bake Time
30 minutes
COOK TIME
10 minutes

Ingredients

  • 2 lbs. (4 cups)
    salted butter, softened
  • 1 lb. (2 cups)
    sugar
  • 2 lbs. 8 oz. (8 cups)
    all-purpose flour
  • 2 lbs. (5-1⁄3 cups)
    HEATH Toffee Bits, medium grind (Item# 60550)
  • 24 fl. oz.
    light corn syrup
  • 14 oz. (4 cups)
    sliced almonds, divided
  • 9 oz. (3 cups)
    sweetened coconut flakes, divided
READY TO MAKE THIS?

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan.

2

Mix butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add flour, mixing until well blended. Press dough evenly in prepared pan.

3

Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine HEATH Toffee Bits and corn syrup in large heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until toffee is melted (approximately 10 to 12 minutes). Stir in 7 oz. (2 cups) almonds and 6 oz. (2 cups) coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 7 oz. (2 cups) almonds and remaining 3 oz. (1 cup) coconut over top.

4

Bake an additional 15 minutes* or until bubbly. Cool completely in pan on wire rack. Cut into 2x3-inch bars.

Tip

Step 3: If using convection oven, rotate pan one-half turn (180°) after 8 minutes of baking.

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