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Had I not been so keenly interested in covering this cookie with
toffee bits, I may have considered some of the darling Halloween sprinkles that
are available in the shops today. But, what can I say? I didn't. No matter, the
toffee bit topping was a huge hit with the masses that I am trying to feed
these days. Consider this bar cookie when a dessert is in order, time is short,
and you’re looking for something easy — perhaps portable — that everyone will
love.
Chocolate Toffee Bars
BASE
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1½ cups flour
Preheat oven to 350° F. Line a 9” x 13” pan with foil, allowing a 2-inch overhang on either end. This facilitates easy removal.
Cream together butter, brown sugar, and flour, until well blended. Press into prepared pan. Bake for 20 to 22 minutes, or until lightly golden. Remove from oven and cool while preparing the topping.
CARAMEL LAYER
1 14-ounce can sweetened condensed milk
¼ cup butter
In a medium pan over medium heat, heat sweetened condensed milk and butter together, stirring constantly for 8-10 minutes until thickened. Spread over cooled base. Bake 10-12 minutes or until golden. Remove from oven.
TOPPING
1½ cups chocolate chips
¾ cup Heath toffee bits
Sprinkle chocolate chips evenly over the top. Bake a final two minutes until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly with a small offset spatula; sprinkle toffee bits generously over the top. Cool and cut into bars.
BASE
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1½ cups flour
Preheat oven to 350° F. Line a 9” x 13” pan with foil, allowing a 2-inch overhang on either end. This facilitates easy removal.
Cream together butter, brown sugar, and flour, until well blended. Press into prepared pan. Bake for 20 to 22 minutes, or until lightly golden. Remove from oven and cool while preparing the topping.
CARAMEL LAYER
1 14-ounce can sweetened condensed milk
¼ cup butter
In a medium pan over medium heat, heat sweetened condensed milk and butter together, stirring constantly for 8-10 minutes until thickened. Spread over cooled base. Bake 10-12 minutes or until golden. Remove from oven.
TOPPING
1½ cups chocolate chips
¾ cup Heath toffee bits
Sprinkle chocolate chips evenly over the top. Bake a final two minutes until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly with a small offset spatula; sprinkle toffee bits generously over the top. Cool and cut into bars.
2 comments:
These look amazing Pattie, especially with the condensed milk caramel and the addition of Heath bits. Back in 2011-12 I blogged about toffee bar recipes I tested to find one similar to the one my husband remembered from his childhood (his Mom couldn't remember.) He swore it had chocolate topping, but when I finally found the original recipe in an old cookbook, there was no chocolate, and the bar was made with an egg! In the meantime, we enjoyed the testing. :) I'll give yours a try and let you know what he thinks.
i would definitely keep the toffee - wow, i want one..
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