Almond + Pecan Chocolate Toffee Bars
Almond Roca was my favorite holiday snack. The immaculate blend of coffee, almonds, and chocolate literally made my mouth water. But of course, when I switched to a plant-based diet I had to ditch the dairy which meant no more Almond Roca. Fortunately, this recipe has brought back some great childhood memories and decadent late-night snacking. My family loves almonds and pecans so those are usually my "go to" nuts choice. I'm allergic to pistachios, walnuts, and Brazilian nuts so I don't usually bake with those. However, test out the recipe with different tree nuts and see which one you like best. I usually purchase raw tree nuts so I like to toast mine in the oven at 300° for about 10 minutes. Be careful, nuts burn easily so check on them often and make sure you toss them so they can roast evenly.
- 1 1/4 cups (2 1/2 sticks) vegan butter
- 1 1/2 cups coconut sugar
- 1/2 tsp. vanilla extract
- pinch of kosher salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
1 Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a spatula, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes.
2 Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of the toffee.
3 Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!).
4 Refrigerate until set, about 1 hour, then cut or break into pieces and serve.