Sitting at my computer with a five year trying to help, here are the topics I was given to write about today – shoes, napkins, receiving packages in the mail, summer, and school. So there you have it, I really didn’t have much else to say today anyway. I am of little words, but I have a great recipe.

Here is an easy dessert that doesn’t take much and is delish! We have a shortbread crust with chewy toffe with coconut and almonds, what’s not to love?

Chewy Toffee Almond Bars

Ingredients:

1 cup butter, softened
1/2 cup sugar
2 cups flour
1 1/3 cups toffee bits
3/4 cup light corn syrup
1 cup sliced almonds, divided use
3/4 cup sweetened coconut flakes, divide use

Directions:

Preheat oven to 350. Spray the sides and bottom of a 9×13 inch pan with nonstick cooking spray.

Beat butter and sugar until light and fluffy. Gradually add clour, beating until well blended. Press dough evenly into prepared pan. Bake 15-20 minutes or until edges are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10-12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.