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Posted on Apr 24, 2018 | 0 comments

Toffee Bars

 

Hi Friends! Do I have a sweet recipe for you today. These Toffee Bars were one of the first recipes I made for Mr. Sam back when we were dating.

Aww.

That was about 8 years ago. Wow!

Back when I used to routinely read cookbooks, with actual PAPER pages, to find new recipes. I love Pinterest and blogs (hello, you’re reading mine right now. Thank you!) But there is something about cooking from a traditional cookbook. Today’s recipe comes from my classic Betty Crocker cookbook.

 

 

When I first found this recipe, I made them all the time. I remember once as soon as I put them in the oven I realized I didn’t have any chocolate chips…oops! I lived so close to the local grocery store that I ran over to pick up a bag while they were baking. lol. Don’t get in my way when we’re talking about chocolate.

 

 

The foundation of these bars is a simple and buttery shortbread that start with a cup of butter and a cup of brown sugar, two of my very favorite baking ingredients! To the butter and sugar mixture, we’ll add an egg yolk (we leave out the egg whites because they make the bars too fluffy), vanilla, salt, and flour. That’s it. Then while the bars are still hot from the oven you’ll top them with a layer of chocolate chips that will melt and create the chocolate topping for these bars.

While these bars have only seven ingredients, they are simple and definitely not boring!

Happy Baking!

Toffee Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These Toffee Bars are simple and oh so buttery.

Yield: 16 servings
Author: Sam
Ingredients:
  • 1 cup unsalted butter softened to room temperature
  • 1 cup brown sugar
  • 1 egg yolk room temperature
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup semisweet chocolate chips
Directions:
  1. Preheat oven to 350.
  2. In a large mixing bowl, beat butter on high speed for 30 seconds. Add the brown sugar, egg yolk, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour and salt until combined.
  3. Spread dough evenly in an ungreased 13x9inch pan. Bake for about 25-30 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly.
  4. Cool in pan on a wire rack about 30 minutes. Cut into bars and serve.

Notes:

I usually use semi-sweet chocolate chips, but milk or dark also work well.

Recipe from my Betty Crocker cookbook.

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