12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Ranch Life, Ranch Life

OOO sooo good

Being a part of a church family means lots of church potlucks which means for me, collecting fantastic recipes. This one is just one of those you can’t stop eating and REALLY SHOULD! The only thing I don’t like it the corn syrup in the recipe. Just really bad sugar for you. So I substituted honey for the corn syrup…see what you think.

Crust baking until slightly browned…smells so good!

Ingredients

2 sticks of butter, softened (1 cup)

1/2 cup sugar

2 cups of flour

8 oz. package of Heath Bits Brickle Almond Toffee

3/4 cup of corn syrup (not a fan of this stuff, but some recipes there is no good substitute)

1 cup sliced almonds

3/4 cup coconut flaked, divided

Directions:

  1. Heat oven to 350 degrees
  2. Grease 9×13 pan
  3. In a mixer, beat butter and sugar until fluffy. Gradually add flour, beat until well blended.
  4. Press dough in the bottom of the greased pan evenly. Bake for 15-20 minutes until edges are golden.
  5. Meanwhile, combine toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stirring consistently until toffee is melted. Stir in 1/2 cup of almonds and 1/2 cup of coconut. Spread toffee mixture on top of crust spread evenly. Sprinkle remaining coconut and almonds and bake for 10-15 minutes until bubbly. Cool completely then cut into bars.

My husband just loves these! I am lucky if they make it to the destination or gathering! Hope you try them!! Enjoy!

Love deeper, talk sweeter,

Lee


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