cups skor toffee pieces (use the Skor bits sold in packages, not the bars, or can use English toffee bits)
cup whipping cream (unwhipped)
cup whole almond (toasted then coarsley chopped)
Serving Size: 1 (1596) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 209 g61 %
Total Fat 23.2 g35 %
Saturated Fat 12.1 g60 %
Cholesterol 71.5 mg
Sodium 69.8 mg
Dietary Fiber 3.1 g12 %
Sugars 27.2 g108 %
Protein 5.1 g
Set oven to 350 degrees (second-lowest position).
Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
Whisk in sugar then eggs and then flour.
Add/mix in 1 cup toffee bits.
Pour the batter into the pan.
Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
Pour the topping over the bars in the pan.
Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
Chill bars until cold (about 2 hours).
Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.