Shortbread Toffee Bars
I have a huge sweet tooth for warm baked cookies, cakes, puddings, souffles, French pastries, and anything chocolate. And I couldn’t be more enamored with this simple but divine little cookie bar.
My friend Heidi is one of my “sweets” recipe suppliers. Yes, she keeps my sweet habit in existence with her yummy and tantalizing baked treats. This delish little bar is one of the dessert recipes Heidi recently sent me. And of course, I just had to share!
Put on a kettle of tea and treat yourself to a simple but delicious little treat this winters day. Happy Baking!
Makes 12-16 Bars
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1 cup finely chopped chocolate covered toffee bars PLUS 1/2 cup coarsely
chopped toffee bars. (SKOR or Heath bars, about 8 total.)
1/4 cup heavy cream
With rack in upper third, preheat oven to 300.
Spray or butter an 8 inch square baking pan. Whisk flour and salt together in a medium bowl.
In a separate larger bowl, beat butter with an electric mixer on medium high until creamy, 2-3 minutes. Gradually add brown sugar, beat until fluffy, about 2 minutes more.
Reduce speed to low. Add flour mixture, mix just until combined.
Press dough evenly into prepared pan. (It should be as flat as possible.) With plastic over dough, chill 45 minutes in refrigerator.
Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown and center is firm, about 60 minutes.
Transfer to a wire rack, let cool 10 minutes. You may need to pierce the dough again, as many holes may have baked shut.
Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium low until smooth. Pour over shortbread in pan, and then sprinkle with coarsely chopped toffee. Let cool slightly. Cut into squares. Let cool completely.
Cookies can be stored in an airtight container at room temperature for up to a week, but chances are they won’t last that long!
Recipe compliments of Heidi Rodgers