Toffee Tops

Name: Toffee Tops
Yield: Makes 1 8 x 8-inch panful (2 dozen bars, 1 X 2½ inches)
Ingredients: ¾ cup finely chopped, toasted, unblanched almonds (see the note following Almond Cookies); ¼ cups all-purpose flour; 2 tablespoons (packed) light brown sugar; ¼ teaspoon salt; ½ cup (1 stick) unsalted butter, cut up and chilled; ¼ cup chopped, toasted, blanched almonds (see the note following Almond Cookies); ¼ teaspoon almond extract; ½ cup (packed) light brown sugar; ⅓ cup (5⅓ tablespoons) unsalted butter; 1 tablespoon water; ¾ cup (4½ ounces) semisweet chocolate pieces; 2 tablespoons unsalted butter

Preparation info

Makes
1
8 x 8 inch panful

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

For these confections, a layer of bubbling brown sugar goes over a partly baked cookie-bar base. After a further brief baking, this is topped with chocolate and a finish of chopped almonds. Toffeetops should be served in small pieces.

Ingredients

Cookie Crust

¼ cups all-purpose flour
2 tablespoons (packed) light brown sugar
¼

Dessert
Vegetarian

Method

Preheat the oven to 350°F, with an oven rack in the center position. Grease an 8-inch square baking pan.
Make the cookie crust: Stir together the flour, brown