Heat Oven to 350*. Grease the sides of a 13 x 9 x 2 baking pan-Well!
Beat butter and sugar in mixer until light and fluffy. Gradually add the flour, beating until well blended.
Press dough evenly into prepared pan.
Bake 15 to 20 mins or until edges are lightly browned.
Meanwhile, while the crust is baking, combine the toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stiring quite often until the toffee bits are almost melted (about 10 to 12 mins)
Stir in the Almonds and coconut (1/2 cup of each) into the corn syrup mixture. Turn off heat.
Spread this toffee/almond/ coconut mixture onto the crust (dont worry, my crust was still hot from the oven)to within 1/4 inch of the edges of the crust. Sprinkle remaining 1/2 cup of almonds and remaining 1/2 cup of coconut over the top.
Bake for 15 mins more and then remove from oven and sprinkle Chocolate chips on top. Place back in oven and bake for an additional 5 to 7 mins until bubbly. You can leave as is, or spread the melted chocolate over the almond/coconut mixture with a small spatula. (I left mine as is)
Cool completely in pan on a wire rack. Cut into bars. I got 36 out of the pan
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...