>> title: English Toffee Bars
>> category: Bars & Brownies
>> tags: toffee, chocolate, almond, dessert, oven
>> counters: Bakery
>> aka: toffee bars, toffee squares, almond roca bars
>> servings: 24
>> time: 1 hr
>> slack: narrow — the base is butter and sugar and it goes from gold to burnt in the last two minutes of the bake, with no scraping it back

Preheat the #oven{} to 350°F (175°C).

Line a #9x13-in pan{} with parchment.

Beat @unsalted butter{1%cup}(225 g) with @light brown sugar{1%cup}(200 g), @egg yolk{1%large}(20 g), and @vanilla extract{1%tsp}(5 mL).

Fold @all-purpose flour{2%cup}(260 g), @table salt{1/2%tsp}(3 g) into @&(~1)butter mixture{}.

>> step: press into the pan and bake at 350°F for 20 min
Press @&(~1)dough{} into the pan and bake at 350°F for ~{20%min}.

>> step: scatter over the hot base, soften 5 min
Scatter @semisweet chocolate chips{2%cup}(340 g) over @&(~1)hot base{} and let them soften ~{5%min}.

>> step: spread the chocolate, scatter the topping
Spread @&(~1)softened chocolate{} smooth, then scatter @toasted sliced almonds{1%cup}(85 g), @toffee bits{1/2%cup}(85 g) over the top.