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Chewy Chocolate Almond Bars

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium115 mg5% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat110
Total Fat13 g20% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium115 mg5% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1 cup butter (2 sticks) , softened
  • 1/2 cup sugar
  • 1-3/4 cups all-purpose flour
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/3 cups HEATH Milk Chocolate Toffee Bits (8-oz. pkg.)
  • 3/4 cup light corn syrup
  • 1 cup almonds sliced , divided

Directions

  • 1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.
  • 2. Beat butter and sugar until thoroughly blended. Stir together flour and cocoa; beat into butter mixture. Press dough evenly in prepared pan.
  • 3. Bake 15 to 20 minutes or until edges are set. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes). Stir in 3/4 cup almonds. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle with remaining 1/4 cup almonds.
  • 4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. Makes about 24 bars.

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