Almond Toffee Bars

Course #4 - Dessert: Part One.

Now, it's time for the after-party. Woo...

I remember tasting something similar to this at Cakery Bakery in La Canada, CA. Though it didn't have any toffee. I fell in love with it from the moment I laid eyes on them. Yes, love at first sight can happen with food.

Rather than driving there and paying $.85 for a small piece, I tried my hand on making my own batch. I totally took a wild guess as to what the ingredients might be. Dissecting it as I took a bite. I had a good feeling as to what they may be. Bakeries don't usually divulge their secrets unless you're really super-duper nice and do favors for them or you work there.

I made this with a graham cracker base similar to making a pie crust and added the toffee bits.





Almond Toffee Bars


Graham Cracker Base:

22 Whole Honey Graham Crackers (crushed)
1/4 c sugar
1/2 c unsalted butter or margarine (1 stick - softened)
1 1/2 Tbsp Cinnamon

Preheat oven 350˚F

Combine ingredients thoroughly together in a bowl and mix until it can easily be molded in your hand. Place the mixture into a lightly greased 13x9 baking pan. Press firmly into a leveled layer.

Bake for 8-10min and let cool. The crust will harden after cooling.


Almond Toffee Filling:

7 oz Almond paste (mashed into bits for easier mixing)
3/4 c unsalted butter or margarine
1 1/2 Tbsp Vanilla
2 Eggs
4 Tbsp Sugar

1 c sliced almonds
1/2 c toffee bits

Combine the ingredients together in a bowl until the mixture is of a creamy consistency.


Pour the mixture over the graham cracker base. Spread into an even layer then sprinkle the sliced almonds and toffee bits on top.

Bake for 30 min. The top should have a caramel color to it. Let it cool completely before cutting or else graham cracker will slightly crumble.

Cut into desired sizes and enjoy.