Can't-Get-Enough Chocolate Almond Bars
16 to 20 bars
- 1 cup C&H® Granulated Sugar
- 1 cup (2 sticks) butter, melted
- 2 cups pretzels, crushed
- 1 cup toffee bits
- 2 cups chocolate chips, divided
- 1 cup almonds, sliced
- 1 can (14 oz.) sweetened condensed milk
Preheat oven to 325°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
Stir sugar into melted butter. Pour over crushed pretzels; stir together. Press the sugar-butter-pretzel mixture into the prepared pan. Sprinkle the toffee bits evenly over the crust.
Place 1/2 cup of the chocolate chips into a zippered plastic bag; set aside. Sprinkle remaining 1 1/2 cups chocolate chips over the toffee bits. Layer the sliced almonds evenly on top. Drizzle the sweetened condensed milk over everything.
Bake 25 minutes. Remove from oven and run a knife around the edges to loosen.
While the bars are cooling completely, set the bag of chocolate chips in a saucepan filled with hot water. When they're melted, remove the bag and snip one corner; drizzle melted chocolate over the bars. Cut into squares.
Featured by contest winners, Suzanne and Connor Lund.