Preheat oven to 400F
Take a 13-inch pan and line it with aluminum foil
Grease the pan with vegetable oil
In a large mixing bowl, add the butter, caster sugar, and brown sugar
Beat on medium to high speed until the consistency is fluffy and stiff
Once done, use a spatula and scrape the mixture from the sides of the bowl, and set it aside
Next, pour in the eggs, almond extract, and salt and beat together on medium speed for about two minutes
Add the unbleached flour into the egg and butter mixture and eBay for about 1.5 minutes to make sure everything is well-blended
Pour the batter into the pan
The batter will be sticky so use a spatula to form a smooth layer
Bake the batter for about 12-15 minutes
Remove the crust from the oven when the edges turn into a golden brown color
Pour the condensed milk all over the crust and allow it to absorb for about 5 to 7 minutes
The condensed milk has a sticky consistency so use a spatula to layer smoothly
Next, top the crust evenly with slivered almonds and toffee bits
You can place the pan on a wire rack to cool down the crust
Sprinkle the coconut flakes
Slice the crust into small square shapes bars
Munch away!
