Almond Toffee Brickle Bars| Christy Rost
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup almond toffee bits
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup flour
- 1/4 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2/3 cup butterscotch morsels
Preheat the oven to 350 degrees. In large bowl of an electric mixer, cream the butter and sugars until light, about 4 minutes. Add the egg yolk and vanilla and beat until smooth.
In a medium bowl, stir together the flour and salt until well blended. Gradually beat the flour mixture into the creamed mixture to form a soft dough. Press the dough onto the bottom of a 13 x 9-inch baking pan. Bake in a preheated oven 12 minutes.
While the lower layer is baking, in a medium bowl, stir together the remaining brown sugar, granulated sugar, flour, graham cracker crumbs, and melted butter until the mixture is moistened. Stir in the butterscotch morsels.
Remove the lower layer from the oven, sprinkle it evenly with the crumb topping, and return it to the oven to bake 15 to 20 minutes more, or until the crumb topping is set and a cake tester comes out clean when inserted into the cookies.
Remove the pan from the oven and cool 15 minutes. Slice into bars while warm, remove the bars from the pan, and cool completely on wire racks. Store cookies in an airtight container.
Recipe makes 16 large bar cookies.