A Perfect Shortbread Crust is topped with a toffee flavored topping rich with Natural Coconut, Crystalized Ginger & Sliced Almonds.
Perfect for the Holidays, Entertaining and Gift Giving!
Crunchy tops, creamy filling with a buttery shortbread base – all will enjoy these!
See all My Favorite Holiday Cookies here!
These Toffee Bars are SUPER-EASY to make!
What you will do:
- Make the Shortbread Crust and simply press-in to the bottom of the 9″ x 13″ baking pan
- Bake for 20 minutes until lightly golden
- Make the Filling Mixture – mix together in one bowl: add eggs, sugar, flavorings, natural coconut flakes, chopped crystalized ginger and almonds
- Pour filling mixture over the shortbread base and cook for 20 minutes
- Done! Cool the bars and cut into 24 bars with a serrated knife
I like to trim the edges when the bars are cooled ~ then cut into 24 neat squares.
Enjoy this delicious stress-free dessert bars!
Happiest of Holidays to you.
Karen
Need the PERFECT PAN for Holiday Baking? – this is the best one to make Bar Cookies!
Toffee Bars with Coconut, Ginger and Almonds
A Perfect Shortbread Crust is topped with a toffee flavored topping rich with Natural Coconut, Crystalized Ginger and Sliced Almonds. Perfect for the holidays, entertaining and gift giving!
Equipment
- 1 9 x 13 metal pan
Ingredients
Shortbread Crust:
- 6 ounces unsalted butter, (1 1/2 sticks) room temperature, organic
- 1/3 cups pure cane sugar
- 1 3/4 cups flour
- 1/4 teaspoon sea salt
Filling:
- 3 large eggs
- 1 1/2 cups brown sugar, light or dark
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon pure almond extract
- 1 1/2 teaspoons baking powder
- 3 tablespoons flour
- 1/2 teaspoon sea salt
- 1 cup natural flaked coconut, these are unsweetened
- 1/3 cup crystalized ginger, small chop
- 1 cup natural sliced almonds
Instructions
Shortbread Press-In Crust:
- Preheat oven to 350 degrees. Cut a piece of parchment to fit the bottom of a 9″ x 13″ baking pan, and extend 2 inches on each short side. (This insures super- easy removal for even cutting.) Butter the bottom and sides of pan.
- In a stand mixer, cream the butter and the sugar until fluffy with the paddle, one minute. Add the flour and salt - at medium speed until crumbly, 30 seconds. Bring dough together with your hands and press into the bottom of the pan in an even layer. Bake for 20 minutes until just golden in color around the edges. Remove from oven.
Make the Filling:
- Reduce the oven temperature to 325 degrees. Clean the bowl of the stand mixer. Add eggs and brown sugar, vanilla and almond extract; mix with paddle until combined, I minute on low speed. Add remaining ingredients: baking powder, flour, salt, coconut, ginger and almonds. Mix at a low speed until all just well combined.
- Pour all over cooked crust and bake in the center of the oven until the filling is set and lightly golden, 20 minutes. Remove from the oven and cool. Hint: run a knife around edges of pan - so it does not stick when removing.
Cut into Squares:
- When mostly cool - remove the bars with the help of the parchment paper to a cutting board. Cut into 24 even squares (I trim all the edges.)
Notes
Store the bars in a tightly sealed container, will stay fresh for up to 3 days, and freeze beautifully! Remove them from the freezer to the counter a few hours before serving.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 213kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 116mgPotassium: 87mgFiber: 1gSugar: 18gVitamin A: 211IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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