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Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and salt. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Pat dough evenly into the prepared pan. Sprinkle dough with almonds; using fingers, press almonds firmly into the top of the dough. Bake about 20 minutes or until firm and light brown around the edges. Immediately sprinkle with chocolate chips and white chips. Bake for 3 to 4 minutes more or until chips look soft and shiny.
If desired, spread chocolate and white chips evenly over the bars and sprinkle with toffee bits. Cool in the pan on a wire rack. Use the foil to lift the uncut bars out of the pan. Place on a cutting board; cut into bars.