Chewy Toffee Almond Bars
HEATH Toffee Bits, medium grind (Item# 60550)
|4 cups (2 lbs.)||butter, softened|
|2 cups (1 lb.)||sugar|
|8 cups (2 lbs. 8 oz.)||all-purpose flour|
|5-1/3 cups (2 lbs.)||HEATH Toffee Bits, medium grind (Item# 60550)|
|3 cups (36 oz.)||light corn syrup|
|4 cups (14 oz.)||sliced almonds, divided|
|3 cups (9 oz.)||sweetened coconut flakes, divided|
- 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.
- Mix butter and sugar in bowl of mixer fitted with paddle attachment until fluffy. Gradually add flour, mixing until well blended. Press dough evenly in prepared pan.
- 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 (about 10 to 12 minutes). Stir in 2 cups almonds and 2 cups coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 2 cups almonds and remaining 1 cup coconut over top.
- Bake an additional 15 minutes* or until bubbly. Cool completely in pan on wire rack. Cut into 2x3-inch bars.