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Chocolate Toffee Almond Shortbread Bars

These Chocolate Toffee Almond Shortbread Bars are irresistibly crunchy, buttery, and chocolaty, perfect for sharing or a cozy coffee break.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Nutty, Quick, Shortbread, Toffee
Servings: 16 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 3/4 cup chopped Blue Diamond almonds divided
  • 1/4 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips

Instructions

Prepare the Shortbread Base

  • Preheat your oven to 350°F (175°C). Lightly grease or line your 9x9 inch baking pan with parchment paper for easy removal. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2 to 3 minutes with an electric mixer. Add the salt and gradually incorporate the flour, mixing until the dough just comes together. Fold in half of the chopped almonds (around 3/8 cup) to infuse the base with nutty flavor.

Bake the Shortbread

  • Press the dough evenly into the prepared pan, smoothing the surface with the back of a spoon or your fingers. Bake for 15 to 18 minutes, or until the edges start to turn golden. The center will still look slightly soft but will firm up as it cools. Remove from the oven and set aside while you prepare the topping.

Make the Toffee Almond Topping

  • In a medium bowl, whisk together the sweetened condensed milk, egg, and vanilla extract until smooth and combined. Stir in the remaining chopped almonds, toffee bits, and mini chocolate chips.

Assemble and Bake the Bars

  • Pour the toffee almond mixture evenly over the pre-baked shortbread crust, spreading it gently with a spatula. Return the pan to the oven and bake for an additional 20 to 25 minutes until the topping is bubbly and golden around the edges. Watch the chocolate chips so they melt but do not burn.

Cool and Serve

  • Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares or rectangles and enjoy.

Equipment

  • 9x9 inch baking pan
  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Knife
  • Cooling Rack

Notes

  • Softened butter (not melted) is essential for perfect shortbread texture.
  • Lightly toasting almonds before chopping enhances flavor and crunch but is optional.
  • Use sweetened condensed milk for the gooey caramel-like topping; substitutes affect texture.
  • Mini chocolate chips melt evenly and distribute well; regular chips or chopped chunks can be used alternatively.
  • Use a sharp knife and wipe clean between cuts to avoid crumbling bars.