Coconut Toffee Squares

Delicious Coconut Toffee Squares on The Creekside CookIs there a better flavor combo? Coconut, toffee, almonds, chocolate?

Chewy, rich, with a little crunch? A little snap when you bite through the chocolate? Oh golly…

See – if I had my way, we would eat a lot more chocolate.

But Larry thinks it is actually possible for something to have too much chocolate! Have you ever heard anything so crazy?

Still, I love him anyway, so when I come up with a recipe that has chocolate, most of the time, I make sure that there are some things in there that Larry will like. Fortunately, I am rather fond of things like coconut and almonds, so it all works out.

Which brings us back to this combination of flavors – beyond “made for each other” – made for us too!

And, while I am working to transition from one blog to another, I need something chewy and rich and a little naughty. Baking a fresh batch convinced me – this is being brought over from the old blog and put here on the new one, because it’s too good to leave behind. Find Coconut Toffee Squares on The Creekside Cook

 

Coconut Toffee Squares
Author:
Recipe type: Cookies - Bars
Serves: 36 bars
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 ounces soft butter
  • 1 & ½ cups light brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 & ½ cups coconut
  • 1 cup toffee bits
  • 1 cup sliced almonds
  • 2 cups bittersweet chocolate chips
Instructions
  1. Preheat the over to 350 degrees. Prepare a baking sheet by lining the bottom with parchment
  2. paper and butter the edges of the pan. I used a 13 x 18 sheet pan, but you can use a 9 x 13 inch if you want a thicker, chewier bar.
  3. In the bowl of your stand mixer, beat the butter briefly, then beat in the brown sugar until fluffy.
  4. Beat in the eggs and vanilla.
  5. In a medium bowl, whisk together the flour, baking powder and soda, and the salt.
  6. Beat the dry ingredients into the butter mixture, until incorporated.
  7. Beat in the coconut, toffee bits and almonds.
  8. Spread the batter evenly in a prepared pan and bake for 20 to 25 minutes in larger pan, about 5 minutes more for the smaller one.
  9. Remove the bars from the oven, and immediately scatter the chocolate chips evenly over the top. Allow to sit for about 5 minutes, and then spread the now melted chips over the bars.
  10. Allow to cool for at least an hour to set the chocolate well.
  11. Cut into 2 inch squares. Store tightly covered - will keep well for up to a week.

 
I think moving this recipe is definitely the right decision!Find Coconut Toffee Squares on The Creekside Cook

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