Skor Toffee Almond Fudge Bars

READY IN: 1hr 5mins
YIELD: 20 bars


  • 2
    cups semi-sweet chocolate chips
  • 34
    cup butter, cut into small pieces
  • 5
    ounces unsweetened chocolate, chopped
  • 12
    teaspoon vanilla
  • 1 34
    cups sugar
  • 4
    large eggs
  • 34
    cup flour
  • 1 12
    cups skor toffee pieces (use the Skor bits sold in packages, not the bars, or can use English toffee bits)
  • 23
    cup whipping cream (unwhipped)
  • 1
    cup whole almond (toasted then coarsley chopped)


  • 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.