This recipe is from Taste-Williams Sonoma blog. On Monday’s I volunteer with a group that chop vegetables for Project Angel Heart and I bring a treat of some sort-cookie, bar, cake for our group for after chopping. I made this to take today. Not all stores carry the Heath toffee pieces but I googled Hershey and found them! I put the chopped almonds right into the bar rather than on the top. Note*: I did have to cook the bars 15 minutes longer than the recipe called for. I also cut them into smaller triangles.
2 1/4 cups all purpose flour (11.5 oz)
1 t. baking powder
1/4 t. kosher salt
1 cup unsalted butter, room temp
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
1 t. pure vanilla extract
8 oz. toffee pieces
3/4 cup whole almonds, lightly toasted and coarsely chopped (3 oz.)
Preheat oven to 350 degrees. Butter a 9″by13″ oblong baking pan. Line with parchment paper, letting the paper overhang on the long side (easier said than done-do your best!).
In a medium bowl, whisk the flour, baking powder and salt together. In a large bowl, using an electric mixer cream the butter and sugars for 2-3 minutes. Add the eggs and vanilla and beat on low speed until egg are completely incorporated. Beating on low speed, slowly add the dry ingredients and continue to beat until almost incorporated. Add the toffee pieces and mix well. Spread into prepared pan. Sprinkle the top evenly with the almonds.
Bake until golden around the edges and a toothpick inserted into the center comes out with only moist crumbs attached, about 25 minutes (*see note above). Cool completely in pan on a wire rack. Run a spatula around the edge and remove from pan with parchment. Cut and enjoy!