My mother used to make cookies while I was at school during the day, and I would get so excited when I returned home to find what her creation would be. She made he most amazing peanut butter squares topped with chocolate, and I liked them better than any candy. Around the holidays she would make several different bar recipes and put them in decorative tins for the neighbors, our church friends and the mail carrier. One of those delectable buttery treats was the Butterscotch toffee almond bar. Bits of chocolate-covered toffee make this a crowd-pleasing, beach-eating, and travel-friendly dessert. Make a double batch–these will go quickly!
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate toffee bits (such as Heath)
- Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. Line with foil, letting edges extend over 2 sides. Coat foil with spray.
- Sift flour and baking powder. Beat butter, sugar, egg and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.
- Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.