Almond Toffee Brickle Bars

Christy Rost

Bottom Layer:
1cup unsalted butter, softened
¾cup sugar
¼cup packed brown sugar
1egg yolk
½teaspoon vanilla
2cups flour
¼teaspoon salt
½cup almond toffee bits

Crumb Topping:
1cup packed brown sugar
¼cup granulated sugar
¼cup flour
¼cup graham cracker crumbs
3tablespoons melted butter
2/3cup 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.

Category: Desserts