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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup butter (no substitutions) |
1/2 cup sugar |
2 cups flour |
1 3/4 cups crushed chocolate-covered toffee bits (heath or skor) |
3/4 cup light corn syrup |
1 cup sliced almonds |
3/4 cup sweetened flaked coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 13x9x2-inch baking pan and set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add flour in small amounts, and mix until blended.
5. Press the dough evenly into the baking pan.
6. Bake in the preheated oven for 15-20 minutes or until edges lightly brown.
7. In a saucepan, stir toffee bits and corn syrup over med-low heat, stirring constantly until toffee melts.
8. Stir in half of the almonds and 1/2 cup of the coconut.
9. Spread this mixture over the crust, leaving a 1/4-inch margin all around.
10. Sprinkle the rest of the almonds and coconut over the top.
11. Bake in oven another 15 minutes or until top becomes bubbly.
12. Set the pan on a wire rack to cool completely (allow to cool before cutting).
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