- 2⁄3 cup sliced almonds (about 2 oz.)
- 4 (1 1/2 ounce) chocolate-covered chocolate-covered english toffee bars, such as heath (or 16 snack-size about 3/8-oz. bars -- about 1/2 of a 12-oz. bag)
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup butter, melted
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 3⁄4 cup semi-sweet chocolate chips (4 1/2 oz.)
- Preheat the oven to 350 degrees.
- Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
- Grease and flour the foil.
- Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
- Pour them out of the pan and set aside.
- Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
- Sift together the flour, baking powder and salt.
- In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
- Beat in the egg, vanilla and almond extract.
- Beat in the flour mixture.
- Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
- Scrape the batter into the prepared pan and spread it evenly.
- Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
- (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
- Some people might like the bars that way; they're certainly gooey, but they really aren't done.
- Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.