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Kitchen Sink Buttercrunch Bars




Source of Recipe


Family Circle Magazine


Recipe Introduction


For a thicker bar, use an 8 x 8 x 2-inch baking pan, and increase the baking time by 5 to 7 minutes. Baking the bars just until set keeps them chewy and moist.
Softened unsalted butter and bleached all-purpose flour, for preparing the pan



List of Ingredients




3/4 cup plus 2 tablespoons unsifted bleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted, cooled to tepid
3/4 cup firmly packed light-brown sugar, sieved if lumpy
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 packages (1.4 ounces each) milk chocolate-covered toffee (such as Heath Milk Chocolate English Toffee Bar), chopped into 1/2-inch chunks
3/4 cup coarsely chopped skinned almonds, lightly toasted and cooled completely
3/4 cup semisweet chocolate chips




Recipe



1. Heat oven to 350°. Lightly butter and flour inside of 9 x 9 x 2-inch square baking pan. Tap out excess any flour.
2. Onto sheet of waxed paper, sift together flour, baking soda, salt and nutmeg. In a medium-size bowl, whisk together melted butter, light-brown sugar and granulated sugar. Using wooden spoon, blend in egg and vanilla and almond extracts until all particles of flour are absorbed. Stir in toffee, almonds and chocolate chips; batter will be dense but creamy-textured. Scrape batter into prepared baking pan, spreading evenly.
3. Bake in 350° oven for 25 minutes or until set. Transfer pan to cooling rack; let cool for 30 minutes. Cut into 4 quarters; cut each quarter into 6 bars. Let cool completely. Recut bars; remove from pan. Store in airtight container at room temperature for up to 3 days.