Toffee Tops

Preheat oven to 350F. Grease 8″ square pan.

Cookie Crust:

  • 1 1/4 cups flour
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter, cut up and chilled
  • 1/4 cup chopped, toasted, blanched almonds
  • 1/4 teaspoon almond extract
  1. Stir together flour, brown sugar, and salt. Cut in butter.
  2. Stir in almonds and extract. Press into pan.
  3. Bake 12 minutes until slightly firm.

Brown Sugar Layer

  • 1/2 cup packed light brown sugar
  • 1/3 cup butter
  •  1 tablespoon water
  1. Combine sugar, butter and water in small heavy saucepan.
  2. Bring to a boil, and continue boiling for 1 minute.
  3. Spread over cookie crust base.
  4. Return to oven and bake for 10 minutes.
  5. Cool for a few minutes.

Chocolate Topping

  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 3/4 cup chopped, toasted, blanched almonds
  1. Melt chocolate chips with butter in small pan over low heat or microwave.
  2. When brown sugar layer has been crusty (5 minutes or so), pour chocolate over and smooth it out.
  3. Sprinkle with chopped almonds, pressing slightly into chocolate.

 

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