Buttery crust with a rich toffee filling.
Preheat oven to 350ºF. Spray a 15 x 10-inch baking pan with cooking spray.
For CRUST: Beat flour, butter, sugar and salt in a large bowl at medium speed until mixture resembles coarse crumbs. Press firmly into prepared pan. Bake 20 minutes or until golden brown.
For FILLING: Combine corn syrup, brown sugar, butter and cream in a medium saucepan. Bring to boil over medium heat; remove from heat. Stir in almonds and vanilla. Pour over hot crust; spread evenly.
Bake 15 to 20 minutes or until set and golden. Cool on wire rack. Cut into 2 1/2-inch squares; cut diagonally in half for triangles.
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