NTC Almond Toffee Bars

Almond Toffee Bars


1/2 cup butter or margarine
1 1/2 cup quick-cooking rolled oats
1/2 cup graham cracker crumbs
1 cup semisweet chocolate pieces
1 cup almond toffee pieces
1 cup sliced or chopped almonds
1 can (14-ounce size) sweetened condensed milk


  1. Pre-Heat oven to 325 degree F
  2. Melt butter or margarine in a 13x9x2- inch baking pan in the oven (about 6 minutes)
  3. Remove pan from oven
  4. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon
  5. Sprinkle the chocolate pieces, almond toffee pieces, and almonds evenly over crumb mixture
  6. Drizzle all with sweetened condensed milk
  7. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned
  8. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie
  9. Cool completely in pan on a wire rack; cut into bars

Pecan & Almond Toffee Tassies

Pecan & Almond Toffee Tassies


1 (15 oz.) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces


  1. Preheat the oven to 350 degrees F
  2. Unroll the piecrusts onto a lightly floured surface
  3. Roll into 2 (15-inch) circles
  4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed
  5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups
  6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well
  7. Add the vanilla
  8. Stir in the pecans and almond toffee pieces
  9. Spoon the pecan & toffee filling evenly into the pie shells.
  10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
  11. Cool in pans on wire racks.

Sour Cream Toffee Fudge Cake


1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing [recipe follows]
2 1/2 cups almond toffee pieces

Chocolate Icing:

4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract


  1. Preheat oven to 350F
  2. Grease 3 (10-inch) cake pans with butter
  3. Line each with parchment paper and better
  4. Place the cocoa in bowl and slowly add the hot coffee, whisking until smooth. Set aside to cool

In a large bowl, whisk together the sour cream and vanilla
  5. Whisk in the cooled coffee mixture

Cream the remaining pound butter and the sugar
  6. Mix in the eggs
  7. Sift the flour, baking soda, and baking powder together
  8. Add the flour mixture alternately with the coffee-sour cream mixture on low. mix until smooth

Divide the batter into the 3 pans
  9. Bake 30 to 35 minutes. Let cool completely in the pans on a wire rack. 

Remove the cakes from the pans
  10. Using a long serrated knife, trim off the rounded top from each to make a flat surface
  11. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top and sprinkle with about 3/4 cup crushed almond toffee
  12. Repeat with the second layer
  13. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed almond toffee onto the sides and top of the cake


Icing Directions:

  1. In a large saucepan, combine the cream, butter, cocoa, and corn syrup
  2. Bring to a simmer over medium heat
  3. Remove from the heat

Put the chopped chocolate in a large bowl
  4. Add the hot cream mixture and let sit for 2 minutes
  5. Whisk until the chocolate is melted and smooth.
  6. Add the vanilla and almond extracts
  7. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)


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