Chocolate Toffee Delights |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
âI combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies.â âShannon Koene, Blacksburg, Virginia Ingredients:
1 cup butter, softened |
1/2 cup plus 2 tablespoons sugar, divided |
3/4 teaspoon almond extract |
1/2 teaspoon coconut extract |
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1/2 cup flaked coconut |
1/2 cup sliced almonds, toasted and cooled |
1 jar (12-1/4 ounces) caramel ice cream topping |
3/4 cup dark chocolate chips |
Directions:
1. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
3. Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.
|
|