Posts
Sunday, April 14, 2013
Brown Sugar Toffee Bars - Baking GALS Round 19
7:09 PM | Posted by
Stephanie |
Edit Post
Edit Post
 |
| 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.
Ingredients
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
Instructions
Preheat the oven to 350ยบ. 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.
|
Labels:
