Created by: Nancy Mock

Shortbread/Trefoils Toffee and Chocolate Bark with Toasted Almonds is the grand prize winner and the Candies category winner of the 2016 National Girl Scout Cookie Recipe Contest Sponsored by Taste of Home®. Congrats on a job deliciously well done!

Prep: 15 min. Cook: 10 min. + chilling

1 package (9 ounces) Girl Scout Shortbread/Trefoils® cookies

cookies 3/4 cup butter

3/4 cup packed light brown sugar

1 package (12 ounces) semisweet chocolate chips

1/2 cup sliced almonds, toasted and coarsely chopped

Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange Shortbread/Trefoils® cookies in pan.

Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over Shortbread/Trefoils® cookies, covering each completely.

Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds.

Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Yield: 2 pounds.