Skor Toffee Almond Fudge Bars - cooking recipe

Ingredients

2 cups semi-sweet chocolate chips
3/4 cup butter, cut into small pieces
5 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla
1 3/4 cups sugar
4 large eggs
3/4 cup flour
1 1/2 cups skor toffee pieces (use the Skor bits sold in packages, not the bars, or can use English toffee bits)
2/3 cup whipping cream (unwhipped)
1 cup whole almond (toasted then coarsley chopped)

Preparation

Set oven to 350 degrees (second-lowest position).
Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
Whisk in sugar then eggs and then flour.
Add/mix in 1 cup toffee bits.
Pour the batter into the pan.
Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
Pour the topping over the bars in the pan.
Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
Chill bars until cold (about 2 hours).
Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.