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Stack of Chocolate Toffee Almond Shortbread Bars
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5 from 1 vote

Chocolate Toffee Almond Shortbread Bars

A thick shortbread bar covered in a gooey topping filled with chocolate, toffee, and almonds!
Total Time45 minutes
Servings: 24 bars
Author: Dorothy Kern


  • 1 1/2 cups all purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 3/4 cup chopped Blue Diamond almonds divided
  • 1/4 teaspoon salt
  • 1 can 14 ounces sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • 1/2 cup mini chocolate chips


  • Line a 9x13” pan with foil and spray with cooking spray. Preheat oven to 350°F.
  • Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix until smooth. Stir in 1/4 cup chopped almonds. The mixture will be wet to the touch.
  • Place shortbread in the prepared pan. Spray your hands with cooking spray and press to a thin layer in the pan. Bake shortbread layer for 15 minutes.
  • While the crust is baking, stir together sweetened condensed milk, egg, and vanilla. Stir in toffee bits, chocolate chips, and remaining 1/2 cup chopped almonds. After 15 minutes of baking, pour the milk mixture carefully over the hot crust. Continue baking for about 18 minutes until the sides start to look golden brown.
  • Cool completely before cutting into bars. Store in an airtight container for up to 3 days or freeze for up to one month.