Instructions

• Preheat the oven to 350°F. Line a 9x13" pan with foil (leave an overhang for lifting) and spray the foil with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and hand mixer), place 1 cup softened unsalted butter and 1/2 cup powdered sugar. Beat until smooth.
• Add 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Mix on low just until the dough comes together. Stir in 1/4 cup chopped almonds (reserve the remaining 1/2 cup chopped almonds).
• Transfer the shortbread dough to the prepared pan. Spray your hands with cooking spray and press the dough evenly into a thin layer covering the bottom of the pan.
• Bake the shortbread crust for 15 minutes, until set and beginning to color at the edges.
• While the crust bakes, whisk together 1 can (14 ounces) sweetened condensed milk, 1 large egg, and 1 teaspoon vanilla extract until smooth. Stir in 1/2 cup toffee bits, 1/2 cup mini chocolate chips, and the reserved 1/2 cup chopped almonds until evenly distributed.
• After the crust has baked 15 minutes, remove the pan from the oven and carefully pour the sweetened condensed milk mixture evenly over the hot crust.
• Return the pan to the oven and bake about 18 minutes more, until the filling is set and the sides are golden brown.
• Remove the pan from the oven and cool completely in the pan on a wire rack. Use the foil overhang to lift the bars from the pan and cut into bars once fully cooled.
• Store the bars in an airtight container for up to 3 days or freeze for up to one month.