Saturday, December 17, 2011

Christmas Almond Truffle Bars

I finally had a time to bake sweets for Christmas...ah, the joy of having two-week break from work.  It gave me a motivation to bake, it prepared me to be ready for Christmas.  Thus the sweet is aptly named Christmas almond truffle bars.  I've made this actually years before, don't remember anymore if I've ever blogged about it; but it doesn't matter, does it?  A recipe is a recipe; especially this type of recipe, everyone are always happy to be reminded to use it again.

I have big plan to do during the break, aside from doing some shoot for work that is.  I'm hoping that will be done quickly so I can focus on baking leisurely.  My mom also wanted to do baking together with me, so why not make several if time allows.  My plan is to try making panettone and stollen before Christmas.  It's an ambitious plan, isn't it?  I mentioned this plan with two of my walking partners, and they all said that these two bread were basically fruitcakes because they contained candied fruits!  I was mad at them in a good way, trying in vain explaining that they were different.  One of them was a performer and she just did a Christmas show which she sang about fruitcake in it.  Nobody likes them, there are  suspicious things in fruitcakes, and those funky stuff stuck to your teeth.  She is a funny gal and I still like her despite our different food preferences.

For now, let's have this recipe written down.

Christmas Almond Toffee Bars

Makes one 13 x 9" pan


For the crust:

2 cups vanilla wafer cookies, crushed

1/4 cup brown sugar

1/3 cup unsalted butter, melted

For the caramel:

1 stick (1/2 cup) unsalted butter

1/2 cup brown sugar

For the topping:

1/2 cup semi-sweet chocolate chips

1/2 cup bittersweet chocolate chips

2/3 cup chopped almonds


Preheat oven to 350°F; butter a 13 x 9" glass baking dish.

Process vanilla wafers in a food processor until smooth. Combine the crushed cookies with 1/4 cup brown sugar and 1/3 cup melted butter in a big bowl.

Press the mixture into the prepared dish, tamp it down with bottom of a glass or a measuring cup. Bake for 8 minutes, or just until set.

Meanwhile, heat 1 stick butter and 1/2 cup brown sugar in a small saucepan over medium heat; stirring to blend. Bring mixture to a boil and boil 1 minute without stirring.

Immediately pour the mixture over the cookie crust, then return the dish to the oven. Bake an additional 10 minutes, remove and cool for 2 minutes.

Combine both chocolate chips in a bowl and sprinkle them over the toffee and let stand until they're glossy, about 5 minutes. Spread the chocolate over the toffee using an offset spatula, then sprinkle the nuts on top. Tap the nuts down with your fingers so they will adhere better to the chocolate. Cool bars completely.

Remove the toffee from the pan. To break it into pieces, cut with a sharp knife into bars.

Source: adapted from Holiday Cookies by Cuisine At Home

1 comment:

  1. These bars look like what my pecan roca was supposed to look like. I'm gonna try this. Thanks Eliza.

    Elaine!! I do hope so! The bottom part is very similar to hard caramel in taste, but with a little shortbread touch in texture.