Almond-Toffee Bars

Makes about four dozenCookie base:1/2 cup unsalted butter, at room temperature1/2 cup dark brown sugar, packed1/2 cup light corn syrup11/2 teaspoons vanilla1/2 teaspoon salt1 large egg 2 cups unbleached flourTopping:1/3 cup dark brown sugar, packed1/3 cup light corn syrup1/4 cup unsalted butter, at room temperature1/4 cup whipping cream11/2 teaspoons vanilla1 cup sliced almondsTo make the cookie base: Preheat oven to 350 degrees F. Spray a 15- by 10- by 1-inch baking pan with nonstick cooking spray. Using a mixer set on high speed, cream the butter, brown sugar, and corn syrup together until light and fluffy. Add vanilla, salt, and egg. Add the flour in three parts, mixing each until just combined. Using a rubber spatula, spread dough on the bottom of the baking pan. Bake for 18 to 20 minutes or until a light golden brown.To make topping: While the cookie base is baking, cook brown sugar and corn syrup in a small saucepan over low heat, stirring constantly, until sugar is dissolved completely. Stir in butter and whipping cream. Heat to a soft boil; remove from heat. Stir in vanilla.To assemble: Sprinkle almonds over cookie base. Pour cooked sugar mixture over almonds; spread evenly with a rubber spatula. Bake 18 to 20 minutes or until set; cool completely. Cut into bars.