Can't-Get-Enough Chocolate Almond Bars

Can't-Get-Enough Chocolate Almond Bars

This recipe has everything but the kitchen sink: toffee bits, pretzels, chocolate chips, and nuts are packed into these prize-winning cookie bars, created by mother-and-son duo Suzanne and Connor Lund.


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.