Almond-Toffee Triangles
Submitted by darlin37
Buttery shortbread triangles studded with toffee brickle chips that melt into caramel pockets. Elegant one-pan bars with four flavor variations.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minPress this rich shortbread dough into a jelly roll pan, scatter toffee brickle chips across the top, and bake until golden.
The chips soften into sticky-sweet pockets throughout the buttery base, creating little bursts of caramel in every bite.
Cut into triangles while warm for that bakery-perfect look, and try the variations: swap in cardamom and almonds for an exotic twist, chocolate chips with cinnamon for a spiced-up version, or macadamia nuts with ginger for tropical flair.
Kitchen Tips
- Pan pressing: Use floured hands to press the dough evenly into the corners; it should be about ¼-inch thick across the entire pan.
- Chip pressing: Gently press the brickle chips into the dough surface before baking so they adhere and don’t roll off when you cut the bars.
- Cutting timing: Cut the bars while they’re still warm (after 10 minutes of cooling) so the knife glides through without crumbling, then immediately transfer to a rack to finish cooling.
Ingredients
Directions
in flour and salt.
Press dough in ungreased jelly roll pan, 15½x10- ½x1 inch, with floured hands.
Sprinkle with brickle chips; press lightly.
Bake until light brown, about 25 min. Cool 10 min. Cut into 2½ inch squares; cut each square diagonally into halves. Immediately remove from pan. About 4 dozen bars. Almond-Cardamom Triangles: Add 1 teaspoon ground cardamom with the flour and salt. Substitute ½ cup toasted diced almonds for the brickle chips. Chocolate-Spice Triangles: Add 1 teaspoon ground cinnamon with the flour and salt. Substitute 1 pkg (12 oz) semisweet chocolate chips for the brickle chips. Macadamia Nut Triangles: Add 1 teaspoon ground ginger with the flour and salt. Substitute ½ cup chopped salted macadamia nuts for the brickle chips.
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