- 1 cup butter, softened to room temperature
- ¼ cup sugar
- ¼ cup brown sugar
- 2 t vanilla
- 2 cups flour
- ¾ cup maple syrup
- 1 bag (8 oz.), Heath Bar bits
- 1 cup sliced almonds, separated
- ¾ cup sweetened coconut flakes, separated
DirectionsButter and flour a 9” x 13” baking dish and set aside.
Put the butter, sugars and vanilla into a bowl and beat until smooth. Next, add in the flour and beat again until everything is well blended.
Smooth the dough into your prepared pan and bake at 350 for about 20 minutes until the edges of the dough is lightly brown. Remove from the oven and move it to a wire rack while you work on the next step (you can also start while the dough is in the oven).
Put the maple syrup and the Heath Bar bits into a small saucepan and heat over a medium/low heat (don’t boil), stirring regularly, until the toffee bits are melted – this’ll take a while (like 20-25 minutes because you don’t want to boil the syrup. It’s ok if the bits aren’t completely melted, but get them a good bit along). Take off the heat and stir in ½ cup of the sliced almonds and ½ cup of the coconut flakes.
Spread the mixture over the crust (the crust doesn’t need to be cooled). Sprinkle the remaining almonds (1/2 cup) and coconut flakes (1/4 cup) over the top.
Move the baking dish back into the oven and cook for another 15 minutes, until the coconut flakes are lightly brown and the topping is bubbling.
Move back to the wire rack and cool completely.
Cut into bars (you choose the size!), and enjoy!