1 Cup Light Brown Sugar, Firmly 1 Cup All Purpose Flour
-Packed 1 Cup Cake Flour
1 Cup Butter 1 Tsp Almond Extract
1 Large Egg Yolk 1 Cup Miniature Toffee Bars
Heat oven to 325F. Line a jelly-roll pan with non stick foil or parchment, set aside.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond extract, continue beating until well mixed. Reduce speed to low; add flours. Beat until well mixed.
Press evenly onto bottom of jelly-roll pan. Bake for 25 to 30 minutes or until lightly browned. (Bars will be soft.)
While baking, crush toffee bars. After removing bars from oven, sprinkle immediately with crushed candy bars. Cool 1 hour; cut into bars with sharp knife while slightly warm.
Per Serving: 145 Cal (49% from Fat, 3% from Protein, 48% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 17 g Carb; 0 g Fiber; 9 g Sugar; 13 mg Calcium; 1 mg Iron; 59 mg Sodium