Sunday, April 14, 2013
|Photo by www.sweetpeaskitchen.com|
It was time to make something new – something without chocolate and something that wasn’t a variation on cake. I had to be able to ship it also, so pie was out of the question….time for bars. Since I am basically a 90 year old woman inside a 30-something body, my mind turned to Werther’s original (come on, those things are awesomely smooth and delicious), then caramel, and finally toffee. I saw this recipe and was instantly sold, and I’m glad I was. These were super easy and really good. I actually whipped them up so quickly I completely forgot to take pictures in the process, but let’s face it, the picture above is far better than anything I could take in my poorly lit kitchen anyway.
Give these a try, preferably a little warm. I didn’t have any ice cream when I made them, but I imagine a big scoop of good vanilla on the side would totally make your day.
Recipe adapted from www.sweetpeaskitchen.com
2 ½ cups AP Flour
1 tsp. baking soda
1 tsp. kosher salt
1 tsp. instant espresso powder
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups dark brown sugar, packed
2 large eggs
1 Tbsp. vanilla extract
1 8oz. bag of toffee bits (Heath makes these), reserve ¼ cup for topping
Preheat the oven to 350º. Grease a 9x13 metal baking pan, or line it with parchment paper, allowing the paper to overhang slightly for easy removal.
In a medium bowl whisk together the flour, baking soda, salt and espresso powder. Set aside.
In a large bowl, or in the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and mix well. With the mixer on low, add in dry ingredients until just combined. Do not over-mix.
Fold in toffee bits and turn batter into prepared pan, smoothing in an even layer. Sprinkle the reserved toffee bits over the top and bake until lightly golden brown, about 25 minutes. Bake just until a toothpick comes out clean, even if they still look a little soft. Cool in the pan on a wire rack for a couple hours, then cut into squares and serve.