Chewy Toffee Almond Bars
Made with:
HEATH Toffee Bits, medium grind (Item# 60550)
Ingredients
| 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 |
Directions
- 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.
