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Toffee Bars Recipe

Shortbread: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.

In a bowl whisk the flour with the salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated.

Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 minutes or until the shortbread is golden brown.

Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or chopped nuts over the chocolate. Place the pan on a wire rack to cool completely.

Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares.

Store in an airtight container. These will keep for a couple of weeks at room temperature or in the refrigerator. They can also be frozen.

Makes about 16 squares.

Note: To toast the nuts. Place the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then finely chop.

Shortbread:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (105 grams) firmly packed light brown sugar

3/4 teaspoon pure vanilla extract

1 cup (130 grams) all purpose flour

1/4 teaspoon salt

Topping:

1 cup (240 ml) semi-sweet chocolate chips or 6 ounces (180 grams) semi sweet chocolate, chopped

1/2 cup (120 ml) toffee bits or finely chopped toasted almonds or pecans

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