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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Almond-Toffee Bars

Makes: 48 servings Yield: 4 dozen bars
Prep 15 mins Bake 325°F 25 mins
Almond-Toffee Bars
  • 1/2  cup  butter or margarine
  • 1 1/2  cups  quick-cooking rolled oats
  • 1/2  cup  graham cracker crumbs
  • 1  cup  semisweet chocolate pieces (6 ounces)
  • 1  cup  almond toffee pieces
  • 1  cup  chopped or sliced almonds
  • 1 14  ounce can  sweetened condensed milk

1. Heat oven to 325 degree F. Melt butter or margarine in a 13x9x2-inch baking pan in the oven (about 6 minutes). Remove pan from oven. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon. Sprinkle the chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.

2. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on a wire rack; cut into bars.

From the Test KitchenToffee-Fruit Bars:
  • Substitute 1/2 cup snipped dried apricots for 1/2 cup of the chocolate pieces. Continue as above.
  • Cover pan and store in the refrigerator up to 3 days.
Nutrition Facts (Almond-Toffee Bars)
  • Servings Per Recipe 48,
  • cal. (kcal) 113,
  • Fat, total (g) 7,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 21,
  • sodium (mg) 51,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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