Recipe by Heather U.
I've been hunting for something like Starbucks' Toffee Almond Bars. I found this at eGullet.org in one of their forums, but it was credited to an old Los Angeles Times Sunday magazine. Don't know how close it comes to Starbucks' version, but it sure looks tasty!
Top Review by Foonaka
To me, these did not taste anything close to Starbucks Toffee Bars. There was WAY too much almond flavor from the extract, and if I had it to do over again, I would have used vanilla extract instead of almond. That said, they were still decent, but just not what I was expecting when I made them.
- 1⁄2 lb unsalted butter
- 1 2⁄3 cups brown sugar, packed
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 eggs, lightly beaten
- 2 teaspoons almond extract
- 3⁄4 cup crumbled Heath candy bar (4 ozs)
- 3⁄4 cup white chocolate chips
Directions See How It's Made
- In a large saucepan, melt the butter and bring it to a boil over medium heat. Simmer for 5 minutes, stirring occasionally and adjusting heat so the butter bubbles gently and turns slightly golden but does not burn.
- Remove the saucepan from the heat and add the brown sugar. Stir until the sugar is incorporated, then let the mixture stand until it cools to lukewarm. Don't worry if the butter and sugar separate. Sift together flour, baking powder and salt and set aside.
- When the butter/sugar mixture is lukewarm, add the eggs one at a time stirring until incorporated. Then add the almond extract. Stir in the dry ingredients, then gently fold in the crumbled Heath Bars (or my preferred Skor Toffee Chips). Spoon the batter into a greased 9x13 inch pan and sprinkle white chocolate chips over the top. Bake for 35 minutes at 350. Cool and cut to desired size.