TOFFEE & CHOCOLATE BARK WITH TOASTED ALMONDS
1 package (9 ounces) Girl Scout Shortbread/Trefoils cookies
3/4 cup butter
3/4 cup packed light brown sugar
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1 package (12 ounces) semisweet chocolate chips
1/2 cup sliced almonds, toasted and coarsely chopped
Preheat oven to 350 degrees. Line a greased 15-by-10-inch rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan.
Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely.
Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds.
Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Yield: 2 pounds.
Editor's Note: To toast nuts, bake in a shallow pan in a 350-degree oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.