Friday, July 1, 2011
Whole Wheat Almond Toffee Bars
Flipping through my ever-trusty copy of Betty Crocker's Cookbook earlier this week, I came upon a recipe I've never tried and thought the Papa might really like them...I was right. I love it when that happens! :)
Whole Wheat Toffee Bars
makes 32 small treats
1 c. brown sugar, packed
1 stick butter, softened
1 egg yolk
1 t. real vanilla
2 c. whole wheat pastry flour
1/4 t. sea salt
1/2 - 1 c. chocolate chips (I used semi-sweet)
1/2 c. chopped almonds (or other nut of choice)
Heat oven to 350F and lightly grease a 9 x 13 baking pan (we like to use coconut oil). Mix together sugar, butter, egg yolk, and vanilla; stir in flour and salt. Press mixture into prepared pan and bake until lightly browned 20 - 25 minutes (crust will be soft).
Remove pan from oven and immediately sprinkle chocolate chips over surface of baked crust. Allow to stand about 3 minutes, then spread melted chocolate with a spatula to cover crust. Sprinkle chopped nuts on top and gently press into chocolate.
Allow to cool slightly, then cut into 32 bars.
Note: The next time I make these I plan to use rapadura sugar in place of the brown sugar and will likely cut down on the sugar amount as well. In our opinion these are very similar to Almond Roca (only not as hard).
If you like toffee, you'll love these!
Also sharing at April's Weekend Roundup, Full Plate Thursday, Sweet Tooth Friday, Ultimate Recipe Swap, Sweets for a Saturday, and Sweet Indulgences Sunday!