Beach picnic: turkey and swiss cheese sandwich, washed down with cinnamony horchata, and finished off with gooey toffee squares.
This recipe is from Alpineberry, and gave me a way to use up half a box of cake mix. The original recipe called for toffee bits, but I found that Almond Rocas, which have the ultimate combo of chocolate, almond, and toffee, work very well.
Toffee Almond Bars
1 box yellow or white cake mix
1/2 cup butter, softened
1 can condensed milk (16 oz)
1 egg, beaten
1/2 cup toffee bits or chopped almond rocas
1/4 cup chopped almonds
Mix cake mix, butter, and egg until combined. Pressed into a 9x13" pan. Bake in a 350 degrees preheated oven for 7 minutes. The crust wouldn't look done.
In the mean time, combine egg and condensed milk. Stir in toffee bits and chopped almonds. Pour filling on baked crust. Bake for 24-30 minutes until top is browned. Let bars to cool before cutting; this allows the filling to set.