English Toffee Shortbread

Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil, the first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to an. Spray lightly with vegetable oil spray.

Combine flour and salt in a bowl. Using a stand mixer fitted with the paddle, beat butter, brown sugar, and confectioners sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 additions, scraping down the bowl as needed, until dough become sandy with large pea-size pieces, about 30 seconds. Add 1/4 cup toffee bits and mix until combined.

Transfer dough to prepared pan and press into an even layer using the bottom of a dry measuring cup. Bake until golden brown, about 20 minutes, rotating the pan halfway through baking.

Remove crust from oven, sprinkle with chocolate chips, and let sit until chocolate is softened, about 5 minutes. Using a small offset spatula, spread softened chocolate into an even layer over crust. Sprinkle almonds and remaining 1/4 cup toffee bits evenly over chocolate, then press gently to set into chocolate. Let bars sit at room temperature until chocolate is set, about 3 hours.

Using the foil sling, lift bars out of the pan. Cut into pieces and serve. Toffee squares can be stored in an airtight container at room temperature for up to 2 days.