Chocolate Almond Toffee Coconut Squares Recipe by Adam Janowski

By Stina

Ingredients

• 3/4 cup blanched, chopped, and toasted almonds, divided
• 2 c. graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup melted butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups flaked coconut
• 1/2 teaspoon coconut flavoring
• 1/2 teaspoon almond flavoring
• 2/3 cup toffee pieces
• 2 c. semisweet chocolate chips

Details

Servings 40
Preparation time 20mins
Cooking time 80mins
Adapted from cookeatshare.com

Preparation

Step 1

When I found the inspiration for this recipe I knew there was something wrong with the directions. I ended up over-baking the graham cracker crust and had to start all over again. Since I had to do it over I changed the baking times and then added my own special touches to make it an altogether different treat. You could almost call it an Almond Roca Bar with Coconut!

Directions

To toast almonds: Preheat oven to 300 degrees. Coarsely chop almonds and put into a 9 inch by 9 inch baking pan. Put in oven for 12 to 16 minutes. Be sure to check and stir almonds every 4 minutes to be sure they are lightly toasting, but not overly brown. They will burn quickly. Set aside and allow to cool.

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, sugar and melted butter and press into a 9 x13 pan.

Combine the condensed milk, coconut, coconut flavoring and almond flavoring and spread mixture over the graham cracker crust.