National Almond Buttercrunch Day | Buttercrunch Bars

The below post first appeared on this blog for National Buttercrunch Day ^[1]. I decided to make it with almonds without realizing that there is a National Almond Buttercrunch Day. See what I mean about being more efficient and organized? So, this is a re-purposed post, what of it? 😉

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Toffee. Buttercrunch. They are basically the same. There are some small differences, which is best explained by TheNibble.com ^[2], but overall, I’m creating what the majority of people just call “toffee”.

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I expressed my love for toffee before when I made these Apple Toffee Dips ^[4]. I wondered how I could love something that includes chocolate with such intensity. My thoughts are always quickly dissipated when I just chow down for nothing else comes to mind except how delicious this combo always is.

For National Buttercrunch Day, I thought it would be best to just make these bars. One of the easiest desserts one can make, I was plenty pleased with these bars and know you will be too.

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Print Recipe ^[6]

Buttercrunch Bars

Yield: 10 large bars

Ingredients:

• 1 cup sugar
• 1/2 cup light brown sugar
• 1 cup unsalted butter
• 1/8 tsp baking soda
• Pinch of salt
• 1 tbsp maple syrup
• 1 cup almond slivers, toasted
• 1/2 cup chocolate chips

Directions:

1. Combine sugars, butter, vanilla, and salt in medium saucepan over medium heat. Stir to combine and bring to a boil.
2. Stir constantly until candy thermometer reads 300*. Remove from heat and stir in baking soda and maple syrup.
3. Pour onto baking sheet and allow to cool.
4. In a small saucepan, melt chocolate chips. Pour and spread over cooled buttercrunch bars.
5. Place in refrigerator to set.