A buttery brown sugar crust lends a toffee flavor to these decadent bars. A topping of chocolate, toasted coconut and almonds provides the perfect finish.
What You Need
Original recipe yields 32 servings
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into squares
1/2 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2 cup PLANTERS Slivered Almonds, toasted
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Let's Make It
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.
You'll know it is a special occasion when the aroma from this special treat fills the house.
How to Toast Coconut and Almonds
Spread coconut and almonds in shallow baking pan. Bake at 350°F for 8 to 10 min. or until lightly browned, stirring frequently.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 square each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.