Chewy Butter- Crunch Bars
Yield 20 squares
1/2 cup Longo’s Unsalted Butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 Longo’s Enriched Coop Large Egg, at room temperature
1 tsp vanilla
1 cup all-purpose flour 1/2 tsp baking powder
1/4 tsp baking soda Pinch salt
1 1/4 cups coarsely chopped chocolate-covered toffee bars such as Skor minis
1 pkg (100 g) Longo’s Slivered Almonds
1/2 cup chocolate chips
- •Beat together butter, brown sugar and granulated sugar for 3 minutes or until light and fluffy. Beat in egg and then vanilla, scraping down bowl.
- •Whisk together flour, baking powder, baking soda and salt. In separate bowl, combine chocolate-covered toffee bars, almonds and chocolate chips. On low speed, gradually add flour mixture to butter mixture, stirring in chocolate and toffee mixture right after.
- •Scrape into greased and parchment-paper-lined 9-inch square baking pan. Bake in preheated 325°F oven for 30 to 35 minutes or until golden and set. Cool on rack before cutting into squares.
- •You can use any chocolate bars you have on hand, and feel free to substitute the chocolate chips with milk chocolate or white chocolate chips.
- Protein 20g
- Fibre 4g
- Fat 6g
- Sugar 12g
- Carbs 53g
- Sodium 570mg