Sunday, January 8, 2012

Almond Toffee Butterscotch Brownies


I wanted to call these Almond Roca Brownies, but that name is owned by Brown & Haley who make a candy by that name.  During the holidays, one of my local grocery stores had Torani Syrups on sale, and I had some coupons so I purchased several flavors:  Hazelnut, Butter Rum., Almond Roca, and Raspberry.  I don’t drink coffee but wanted to try the syrups in some recipe ideas I had.

The first thing I tried are these brownies using the Almond Roca Syrup and Heath Milk Chocolate Toffee Bits.  This makes a very sugary, soft bar that keeps well tightly covered.

I used toasted slivered almonds in these.  I like to break the almonds up further so there are more almond pieces per brownie.  This is extra work so is not necessary if you don’t want to bother.  I only used half a package of the toffee bits as these are very rich.

I based my recipe on an old recipe from Betty Crocker.  Melted butter, margarine, shortening or vegetable oil can be used in the recipe.  I generally prefer to use the butter.  Because the butter is melted, this recipe goes together very quickly.

If you don't have the syrup, you can omit it and use 1 t. vanilla or almond extract instead.  The flavor will just be a little different.


Almond Toffee Butterscotch Brownies
1/2 c. melted butter, margarine, shortening or vegetable oil
2 c. light brown sugar, packed
2 eggs
2 T. Torani Almond Roca Syrup
1 1/2 c. flour
2 t. baking powder
1 t. salt
12 c. slivered toasted almonds
1/2 package Heath Milk Chocolate Toffee Bits (about 1/2 c. plus 3 T.)

Melt butter, margarine or shortening and let cool slightly.  This is not necessary if you are using vegetable oil.  Combine fat and brown sugar until well blended.  Stir in eggs and mix well.  Stir together flour, baking powder and salt.  Add to sugar mixture and stir until well blended.  Add the almonds and toffee bits.  Turn batter into a well-greased 9x13-inch baking pan.  Bake at 350 degrees for 25 minutes.  The bars may not seem to be done, but they are.  Do not overbake.  Cool slightly and cut into bars 2 1/2x1-inch bars.  Makes about 36 bars.  Store tightly covered.

Linking to:  A Marvelous Mess Monday
Melt in Your Mouth Monday
Must Try Monday
Making Monday Marvelous
What Makes You Say Mmmmm Monday
Homemaker Monday
Newbie Party
Sweet Treats Thursday
Sweet Temptations

1 comment:

I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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