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Chocolate Toffee Delights Recipe

Chocolate Toffee Delights Recipe

“I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies.” —Shannon Koene, Blacksburg, Virginia
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:36 servings

Ingredients

  • 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

Directions

  • 1. Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well.
  • 2. Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
  • 3. 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 5-10 minutes or until edges are bubbly. Cool on a wire rack.
  • 4. 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.

Nutritional Facts

1 bar equals 149 calories, 8 g fat (5 g saturated fat), 13 mg cholesterol, 92 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Chocolate Toffee Delights

Sort By :
MY REVIEW
Reviewed Jan. 26, 2014

"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."

MY REVIEW
Reviewed Nov. 27, 2013

"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!"

MY REVIEW
Reviewed Sep. 16, 2012

"Very good! I used 1 1/2 tsp. vanilla extract and they tasted great. Will definitely make these again."

MY REVIEW
Reviewed Dec. 23, 2011

"Definitely a winner with me. If you like the Girl Scout cookie "Somoas" you'll love these."

MY REVIEW
Reviewed Nov. 20, 2011

"These are very easy to make and they turned out great! Delicious!!!!"

MY REVIEW
Reviewed Oct. 21, 2011

"I actually give this 4 1/2 stars. I love this recipe... with or without homemade caramel. This recipe is great for Christmas or bake sales. Yum"

MY REVIEW
Reviewed Jul. 19, 2011

"These are good but getting 36 out of one batch is not going to happen. Maybe 24 but that is still a very small bar cookie."

MY REVIEW
Reviewed Jun. 22, 2011

"These are FABULOUS!! My whole family loves them and they really do rival the girl scout cookie! I like them best cold from the fridge. A definite keeper!"

MY REVIEW
Reviewed Mar. 1, 2011

"Mine were not at all crumbly as one complained hers were. Maybe not enough butter was used that time."

MY REVIEW
Reviewed Mar. 1, 2011

"Got rave reviews! One response I got from the bars was "Wow!" I said the same thing. Awesome!"

MY REVIEW
Reviewed Nov. 22, 2010

"I made this for my daughter's Mother Daughter tea at her school. Since we have a large Girl Scout population, I thought these bars would be a hit. The recipe came out great, with a few changes. I forgot to put in the almond extract, and didnt have coconut extract and it didn't make a lick of difference. the topping is so sweet, you can't really taste the shortbread-but the texture contrast is what makes this work, not the flavors in the shortbread.

I also sprinkled chocolate chips over the caramel mixture before I baked it and that saved me the step of melting and drizzling the chocolate. I also refrigerated them before I attempted to cut them! The brought the bars to room temp before bringing them to the tea."

MY REVIEW
Reviewed Oct. 27, 2010

"If the caramel topping didn't set up well try cooking it a few minutes longer until it is bubbly even in the center, not only the edges. The shortbread holds up better if you do not cut it until fully cooled."

MY REVIEW
Reviewed Oct. 27, 2010

"My husband told me to put this in our family cookbook. That is a rave review. :-) I did put them in the fridge to help the chocolate set up quicker. I cut them into triangles and they are as elegant as they are decadent."

MY REVIEW
Reviewed Oct. 18, 2010

"I followed the instructions to the "t" and while these were good and tasted VERY similar to the Girl Scout's version, there is definitely one change I will make next time. I melt a bag of caramels instead of using a jar of caramel ice cream topping. I bought the best brand of topping and it just wasn't thick enough and had a slightly fake taste. When I cut them for my party, the caramel/coconut topping was a little too runny and some of it ran onto the serving plate. Didn't look that pretty. I think melted caramels will help solve that problem AND will get rid of the fake flavor."

MY REVIEW
Reviewed Oct. 17, 2010

"The caramel almond coconut topping was delicious, but the shortbread just did not work for me. It was too crumbly to support the caramel topping, resulting in a bar that was tasty, but fell apart. Usually shortbread does not call for creaming the butter and sugar. I think i will try this again with a sturdier shortbread recipe as the base."

MY REVIEW
Reviewed Sep. 24, 2010

"These are awesome. In addition, I can see a lot of uses for the wonderful caramel, toasted almond, and coconut mixture."

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