Thursday, September 13, 2007

Almond Toffee Bars

It's hard to go wrong with almonds and toffee. After many, many months of requests from a certain 12 year old, I made these again--the right way, this time--and I'm not sure which version I like better. This way is super fast, which has many advantages, but the wrong way is moister, I think. The base is a thin shortbread, which is then covered in a brown sugar-based toffee sauce, covered with slivered almonds and broiled til golden brown.

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