Almond Toffee Crisp
A buttery crisp base topped with chocolate and almonds.
Ingredients
| 1 cup | unsalted butter, softened |
| 1 cup | brown sugar, packed |
| 2 tsp | vanilla extract |
| 2 cups | flour |
| 1/2 tsp | baking soda |
| 6 ounces | semisweet chocolate chips |
| 3/4 cup | sliced almonds |
Instructions
- Preheat oven to 350 degrees F. Grease a 10x15 inch jelly roll pan.
- In a large mixing bowl, beat butter, brown sugar, vanilla, and salt until light and fluffy. Stir in flour and baking soda. Spread evenly into prepared pan.
- Bake 23-28 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips. Cover with baking sheet and let stand for 1-2 minutes or until chocolate melts.
- Use a rubber spatula or offset spatula to spread chocolate over cookie base. Immediately sprinkle with almonds, pressing them into the surface.
- Let set until chocolate is firm. Cut into 50 cookies.
