September 6, 2009

Chocolate, Almond, Toffee Squares With Carmel Sauce

From Beverly and

2 Cups Flour

1-1/4 Cups Brown Sugar

1/2 Cup Butter (cold)

1 tsp. Baking Powder

1/2 tsp. Salt

1 Egg

1 Cup 2% Milk

1-1/2 teaspoon Vanilla

3/4 Cup Milk Chocolate Chips

3/4 Cup White Chips

3/4 Cup Slivered Almonds

3/4 Cup Coconut

3/4 Cup Toffee Bites

1/2 Cup Carmel Topping

1. Pre-heat oven to 350℉. Grease a 9 inch X 13 inch baking pan, set aside.

2. In a large mixing bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Set aside 1-1/4 Cups crumb mixture to be sprinkled on as topping.

3. Add baking powder and salt to remaining crumb mixture.

4. In a separate mixing bowl, combine egg, milk, vanilla and whisk together. Fold into crumb mixture. Pour crumb mixture into baking pan; sprinkle reserved crumb mixture on top.

5. Sprinkle evenly, one layer each, milk chocolate chips, white chips, almonds, coconut and toffee bites.

6. Bake on 350℉ for 30-35 minutes or until golden brown. Allow to cool and drizzle with Carmel topping. Cut into squares and ENJOY! (Recipe makes 20 squares)

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