Is 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.

Coconut Toffee Squares

Donalyn Ketchum

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 36 bars

Ingredients

  

1x2x3x

• 8 ounces soft butter
• 1 & 1/2 cups light brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 & 1/2 cups coconut
• 1 cup toffee bits
• 1 cup sliced almonds
• 2 cups bittersweet chocolate chips

Instructions

 

• Preheat the over to 350 degrees. Prepare a baking sheet by lining the bottom with parchment
• 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.
• In the bowl of your stand mixer, beat the butter briefly, then beat in the brown sugar until fluffy.
• Beat in the eggs and vanilla.
• In a medium bowl, whisk together the flour, baking powder and soda, and the salt.
• Beat the dry ingredients into the butter mixture, until incorporated.
• Beat in the coconut, toffee bits and almonds.
• 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.
• 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.
• Allow to cool for at least an hour to set the chocolate well.
• Cut into 2 inch squares. Store tightly covered - will keep well for up to a week.

Tried this recipe?Let us know how it was!

 
I think moving this recipe is definitely the right decision!