The buttery toffee bits give these chewy, moist bar cookies a delicious crunch. Almonds are the most common partner for toffee, but pecans or walnuts work well here, too. To end up with uniform triangles, cut the baked dessert into 3-by-4-inch (7.5-by-10-cm) rectangles (use a ruler for accuracy), then cut each rectangle in half diagonally. If you can’t find toffee bits or you crave a chocolaty twist, substitute an 8-ounce (250-g) milk chocolate bar, chopped into small pieces, for the toffee.
Crunchy Toffee Triangles
- 1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature, plus more for greasing
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 lb. (250 g) toffee pieces
- 3/4 cup (3 oz./90 g) whole almonds, lightly toasted and coarsely chopped
1. Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish. Line with parchment paper, letting the paper overhang on the long sides by 1 inch (2.5 cm).
2. In a bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, and add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined. Stop the mixer and scrape down the sides of the bowl. Slowly add the flour mixture and beat on low speed until almost incorporated. Add the toffee pieces and beat until just incorporated.
4. Spread the dough evenly in the prepared baking dish and sprinkle the top evenly with the almonds.
5. Bake until golden around the edges and a toothpick inserted into the center comes out with only moist crumbs attached, about 25 minutes. Transfer the baking dish to a wire rack and let cool completely, about 1 hour. Run a metal spatula around the edges of the dish and use the parchment paper to lift the dessert from the dish. Cut into 18 triangles and serve. Serves 18.
Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars, in our Favorite Cookies Cookbook.