Instructions

• Preheat oven to 350°F. Line a 9×13" baking pan with foil and spray the foil with cooking spray; set pan aside.
• Open the package of sliced almonds and divide it into two roughly equal portions—set one portion aside for the topping and use the other portion for the crust.
• In a medium bowl, combine 1 ½ cups (186 g) all-purpose flour, ½ cup (57 g) powdered sugar, and the portion of sliced almonds reserved for the crust.
• Cut 1 cup (226 g) cold unsalted butter into small pieces and add to the flour mixture. Using a stand mixer, food processor, or pastry cutter (or a hand mixer), work the butter into the dry ingredients until the mixture holds together when pressed—like a thick cookie dough. If using a hand mixer it may stay crumbly; press and squeeze the mixture in your hands to form a dough.
• Press the butter-flour-almond mixture evenly into the bottom of the prepared 9×13" pan to form the crust.
• Bake the crust in the preheated oven for 15 minutes. Remove from oven and keep oven on.
• While the crust bakes (or immediately after removing it), stir together 1 (14-ounce) can sweetened condensed milk, 18-ounce package toffee bits, 1 large egg, and 1 teaspoon vanilla in a medium bowl until combined.
• Pour the toffee mixture evenly over the hot, partially baked crust.
• Evenly sprinkle the remaining portion of sliced almonds over the top.
• Return the pan to the oven and bake 23–27 minutes more, or until the top is golden brown.
• Remove from oven and cool completely in the pan before lifting out on the foil and cutting into squares.