STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another recipe from Crosby Molasses. This is such a good tasting pan of squares, and I'm sure that company will appreciate your effort put into making them -”
READY IN:
35mins
YIELD:
1 9x13 pan of squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease the SIDES ONLY of a 9x13 pan. Cream butter and sugar together until smooth. Gradually mix in flour until smooth. Press into bottom of pan. Bake at 350F for 15-20 minutes until edges are lightly browned.
  2. Meanwhile, add toffee bits and molasses to a 2 litre saucepan. Cook over medium heat until toffee is completely melted. Stir constantly. Stir in half of the almonds and coconut. Mix well. Spread over the crust within 1/4-inch of the edge. Do not touch the edge. Sprinkle the remaining almonds and coconut over the top.
  3. Bake an additional 15 minutes, or until bubbly. Cool on rack. Cut into bars when still slightly warm, but not hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: