CHEWY ALMOND, CHOCOLATE, TOFFEE LAYER BARS

Preheat oven to 350 degrees.  Line a 9 x 13” baking dish with parchment paper.

Combine the 2 sticks of butter and powdered sugar in a large bowl and beat with an electric mixture until light and fluffy.  Add the cocoa and beat until combined.  Add the flour gradually, beating until a cohesive batter forms.  Spread this batter in an even layer on the parchment in the bottom of the baking dish with an offset spatula.  Note – dip the spatula in water occasionally to keep the batter from sticking and easier ‘spreading’.  This dough is very thick and sticky, much like a thick frosting, so you need to carefully work it into a single layer in the pan.  Bake for 15 minutes.

Combine the remaining 2 tablespoons of butter and sweetened condensed milk in a saucepan and bring to a boil.  Cook, stirring occasionally, for 2-3 minutes until the mixture begins to thicken, about 3-4 minutes.  Remove from the heat and stir in the almonds.  Pour this mixture on top of the baked crust in the pan and spread it evenly over the top.  Sprinkle the Heath bar crumbles and chocolate chips over the top, followed by the salt.

Bake for 10-15 minutes until golden brown and melty.  Cool completely before removing from the pan and cutting into bars.  To help removing the bars from the pan loosen the edges with a paring knife where the batter may have ‘stuck’ bit.

Pull the bars out of the pan using the edges of the parchment and place on a cutting board.  Cut into squares.