Toffee Chocolate Almond Crunchies | Recipes

Toffee Chocolate Almond Crunchies

(44) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies

Looking for a sweet treat with a satisfying crunch? With yummy toffee and delicious almonds, these goodies are sure to hit the spot.


1 cup 250 mL butter, softened
3/4 cup 175 mL brown sugar, packed
1/2 cup 125 mL granulated sugar
1 egg
2 tsp 10 mL vanilla extract
2 cups 500 mL Robin Hood® Original All Purpose Flour
1 cup 250 mL Robin Hood Oats
1 tsp 5 mL baking soda
1/4 tsp 1 mL salt
1 pkg 225 g toffee bits
1 cup 250 mL milk chocolate chips
3/4 cup 175 mL slivered almonds


  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper. Beat butter, brown sugar, granulated sugar, egg and vanilla together in large bowl using an electric mixture on medium speed until creamy.
  2. Combine flour, oats, baking soda and salt in a separate large bowl. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls (15 mL) onto prepared baking sheets.
  3. Bake in centre of preheated oven for 8 to 12 minutes, or until light golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.


  • Replace milk chocolate chips with semi-sweet or white chocolate chips.

Nutritional Information

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