Hey y'all! If you’re craving something crunchy, buttery, and downright irresistible, these Chocolate Almond Toffee Bars deliver big-time. They’ve got a tender shortbread base, a shattering layer of golden toffee, a glossy blanket of chocolate, and a shower of toasty almonds. Perfect for bake sales, holidays, potlucks, or a cozy night in. Let’s get cooking!
Why You’ll Love These Chocolate Almond Toffee Bars
- Crunchy-to-creamy texture contrast thanks to buttery shortbread, crisp toffee, and silky chocolate.
- Foolproof method with precise temperatures and times for consistent results.
- Make-ahead friendly and freezer-friendly for stress-free entertaining.
- Simple pantry ingredients, big bakery-style flavor.
- Perfect for gifting, dessert trays, and holiday cookie exchanges.
Ingredients for Chocolate Almond Toffee Bars
Shortbread Crust
- 1 cup (226 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 2 cups (240 g) all-purpose flour
Toffee Layer
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) water
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Chocolate & Almond Topping
- 2 cups (340 g) semi-sweet chocolate chips
- 1 cup (85 g) sliced almonds, toasted
- ½ teaspoon flaky sea salt (optional)
Step-by-Step: How to Make Chocolate Almond Toffee Bars
Step 1: Prep the pan and oven
Preheat to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment, leaving a 2-inch overhang for easy lifting. Lightly spray or butter the parchment.
Step 2: Make and bake the shortbread crust
In a bowl, whisk melted butter, sugar, vanilla, and salt. Stir in flour until a soft, sandy dough forms. Press evenly into the pan, docking a few times with a fork. Bake 15–18 minutes, until set and lightly golden at the edges. While it bakes, toast almonds on a small sheet pan for 5–7 minutes until fragrant; set aside.
Step 3: Cook the buttery toffee
In a medium heavy-bottomed saucepan, combine butter, sugar, water, and salt. Cook over medium heat, stirring until the butter melts and the mixture starts to bubble. Attach a candy thermometer and cook, stirring more frequently toward the end, until the toffee reaches 300°F (149°C), the hard-crack stage, 7–10 minutes total. Remove from heat, stir in vanilla, and immediately pour over the hot crust, tilting the pan to spread evenly.
Step 4: Add chocolate and almonds
Scatter chocolate chips over the hot toffee and let sit 3 minutes to soften. Using an offset spatula, spread into a glossy layer. Sprinkle toasted sliced almonds over the top and finish with flaky sea salt if using.
Step 5: Cool, cut, and serve
Cool at room temperature 30 minutes, then chill 45–60 minutes until set. Lift from the pan, place on a cutting board, and cut into 24 bars with a sharp knife. Enjoy your Chocolate Almond Toffee Bars!
Notes for Perfect Almond Toffee Bars
- Thermometer accuracy matters for crisp, non-sticky toffee; review sugar stages here: The Spruce Eats sugar stages guide.
- If your chocolate seems thick, warm the surface gently (a few seconds with a low oven or brief hairdryer pass) or review these tips on how to melt chocolate.
- To prevent sugar crystallization, avoid scraping the sides of the pan and, if needed, wash down the sides with a wet pastry brush during cooking.
Variations: Fun Twists on Chocolate Toffee Bars
- Dark Chocolate Pistachio: Swap almonds for pistachios, use dark chocolate chips, and finish with orange zest.
- Espresso Hazelnut: Stir 1 teaspoon espresso powder into the toffee and top with chopped hazelnuts.
- Gluten-Free: Use a 1:1 gluten-free baking flour in the crust; bake time remains the same.
Equipment You’ll Need
- 9x13-inch metal baking pan
- Parchment paper
- Medium heavy-bottomed saucepan
- Candy thermometer
- Offset spatula or butter knife
- Measuring cups and spoons
- Large mixing bowl and whisk
- Sharp chef’s knife for cutting bars
Storage & Make-Ahead
- Room Temperature: Store Chocolate Almond Toffee Bars in an airtight container for up to 5 days.
- Refrigerator: Keep up to 10 days; bring to room temp for best texture.
- Freezer: Freeze bars between layers of parchment in an airtight container for up to 2 months. Thaw at room temperature 30–45 minutes before serving.
Serving & Pairings
- Pair with hot coffee, cappuccino, or black tea to balance the sweetness.
- Crush a bar over vanilla ice cream for an instant sundae upgrade.
- Serve alongside fresh berries or a dessert board with nuts and dried fruit; a small pour of tawny port or a robust stout also complements the toffee.
Pro Tips for Chocolate Almond Toffee Bars
- Use a metal pan, not glass: metal conducts heat evenly, helping the crust bake properly and the toffee set cleanly.
- Toast nuts for maximum flavor; here’s a reliable method: Serious Eats guide to toasting nuts.
- Score before fully set: after 20–30 minutes of cooling, lightly score the chocolate to guide clean cuts once chilled.
FAQ: Chocolate Almond Toffee Bars
Can I make these without a candy thermometer? Yes—look for a deep amber color and use the cold-water test; a few drops in ice water should form brittle threads that snap. A thermometer is more precise, though, for consistent crunch.
Why did my chocolate look dull or streaky? If the toffee was too hot when you added chocolate, it can bloom. Let the toffee rest 2–3 minutes after pouring if it’s sizzling, then add chips and spread gently.
Can I scale the recipe? Halve it in an 8x8-inch pan (reduce crust bake by 2–3 minutes). To double, use an 18x13-inch rimmed sheet pan; crust may need 18–20 minutes and pour the toffee quickly for even coverage.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- 1 cup sliced almonds, toasted
- 1 cup toffee bits
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and set aside.
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2In a large bowl, cream together the butter and brown sugar until light and fluffy.
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3Add the flour, salt, and vanilla extract to the butter mixture, mixing until just combined.
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4Press the dough evenly into the prepared baking pan. Bake for 18-20 minutes, or until edges are golden.
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5Immediately sprinkle chocolate chips over the hot base. Let sit for 3 minutes, then spread melted chocolate evenly.
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6Top with toffee bits and toasted sliced almonds. Cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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