Toffee & Chocolate Bark With Toasted Almonds

• 1 package (9 ounces) Girl Scout Shortbread / Trefoils(R) cookies
• 3/4 cup butter
• 3/4 cup packed light brown sugar
• 1 package (12 ounces) semisweet chocolate chips
• 1/2 cup sliced almonds, toasted and coarsely chopped

1. Preheat oven to 350u0b0. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan.
2. 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.
3. 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.
4. Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.

scout, butter, brown sugar, chocolate chips, almonds

Taken from www.tasteofhome.com/recipes/toffee-chocolate-bark-with-toasted-almonds/ (may not work)