Almond Toffee Shortbread Bars

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 1/2 cups Bob mill's organic all-purpose flour
  • 1/2 cup Bob mill's organic almond flour
  • 1 cup Brown sugar
  • 4 oz Milk chocolate
  • 1 tsp Vanilla
  • 4 oz White chocolate

• Dairy

  • 1 cup Butter

• Desserts

  • 1 cup Toffee pieces

Found on vegetarianventures.com

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 1½ cups Bob Mills Organic All-Purpose Flour
• ½ cup Bob Mills Organic Almond Flour
• 4 oz milk chocolate, melted
• 4 oz white chocolate, melted
• 1 cup chopped toffee pieces

Directions

• Preheat oven to 350 degrees and line a 8x10 baking sheet with parchment paper.
• In the mixing bowl fitted on a mixer with a paddle attachment, cream the butter and brown sugar together over medium speed until light and fluffy, about five minutes.
• Lower mixer to medium-low speed and add in the yolk and vanilla until completely mixed.
• Slowly add in all-purpose flour and almond flour until completely combined.
• Use a spatula to transfer the dough into prepared baking sheet and press down into an even layer.
• Bake for 15 to 20 minutes or until browned on the top.
• Remove from heat and let cool completely.
• Drizzle melted milk and white chocolate over the shortbread and spread out evenly with a spatula (I swirled the spatula around a little to make the chocolate marbled).
• Sprinkle with toffee and cut into 1 inch squares.