Chocolate Toffee Delights Recipe
- 1 cup butter, softened
- 1/2 cup plus 2 tablespoons sugar, divided
- 3/4 teaspoon almond extract
- 1/2 teaspoon coconut extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup flaked coconut
- 1/2 cup sliced almonds, toasted and cooled
- 1 jar (12-1/4 ounces) caramel ice cream topping
- 3/4 cup dark chocolate chips
- In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
- Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
- Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on a wire rack.
- In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container. Yield: 3 dozen.
Reviews for Chocolate Toffee Delights(17)
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The first time I made these, I processed the coconut and almonds as directed, but they were a bit too fine for me. The second time, I only slightly chopped the nuts and coconut in the food processor and liked it much better. I prefer more texture from the coconut and nuts. They taste a lot like my favorite GS cookie! The jar of caramel topping made the prep time much quicker, but next time I may try homemade caramel because the ice cream topping was a bit too runny.
These came out so yummy! I didn't have almond extract so I doubled up on vanilla extract. The shortbread was a little crumby, but I live in a dry climate, so maybe that's why. I will make it again!
Five stars for how easy these are! They are cooling right now but I have tasted the caramel sauce and it was divine... I didn't have the coconut extract so I used 1 tsp of the almond... I followed the recipe except my caramel came from a can "Nestle's Duce de Leche"; it was thicker than the ice cream type caramel but it seemed to work well; my only concern was whether the caramel will set enough so when I took them out they seemed too gooey (remember I'm using another caramel) so I turned the broiler on for about 1 minute. The caramel turned bubbly all over and puffed slightly... When they are cooled I plan on cutting the corner off a baggie and put some of my chocolate bark in so I get nice thin lines.. :) Can't wait to taste them! ~ Just tasted and they are out of this world!
Very good! I used 1 1/2 tsp. vanilla extract and they tasted great. Will definitely make these again.
Definitely a winner with me. If you like the Girl Scout cookie "Somoas" you'll love these.
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