Chocolate Toffee DelightsI combined my favorite shortbread recipe with some ingredients on hand and came up with…
Chocolate Toffee Delights
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 sweetened shredded 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
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.
Press into a greased 13×9-in.
Bake 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 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.
Nutrition Facts 1 each:
- 149 calories, 8g fat (5g saturated fat), 13mg cholesterol, 92mg sodium, 19g carbohydrate (6g sugars, 0 fiber), 2g protein.
Diabetic exchanges; 1-1/2 fat, 1 starch.