Like most bars and squares, Toffee Bars are easy to make and would be perfect for holiday baking as they will keep for several weeks in an airtight container. They start with a shortbread base, and while they contain the usual shortbread components, butter, sugar, vanilla, and flour, the technique for mixing these ingredients is unique. Instead of creaming the butter with the sugar, for this shortbread the butter is melted. The rest of the ingredients are then mixed in by hand, one by one, until you have a soft batter. This technique results in a shortbread with a texture that is light, crisp and crunchy. Combine that with the flavor of brown sugar and you have a shortbread that emulates the texture and taste of toffee. The shortbread is baked until golden brown and set. Immediately upon removing from the oven, chocolate is placed on the hot shortbread. You can use either your favorite dark chocolate or semi-sweet chocolate chips. Once the chocolate has completely melted, toasted and chopped almonds are sprinkled on top. You can leave the bars to set at room temperature or, to speed the process along, you can place them in the refrigerator until the chocolate hardens. As with most things chocolate, these do benefit from sitting overnight so the flavors have time to mingle and soften. The bars will keep at room temperature, in a covered container, for several weeks, although I have never been able to keep them that long.
This Toffee Bar recipe comes from one of my favorite cookbooks, Cookies and Brownies by Alice Medrich.
Shortbread: Preheat oven to 350 degrees F (177 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.
Melt the butter in a medium sized saucepan. Remove from heat and stir in the sugar and vanilla extract. Then add the salt and flour and mix just until incorporated. Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 to 25 minutes or until the shortbread is golden brown with well browned edges.
Remove from oven and immediately scatter the chopped chocolate over the hot shortbread. Return the shortbread to the oven for a minute or two 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 chopped almonds over the chocolate. Place the pan on a wire rack to cool.
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 several weeks at room temperature.
Makes about 16 squares.
Note: To toast the almonds. Place the almonds on a baking sheet and bake in a 350 degree F (177 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then chop.
Source:
Medrich, Alice. Cookies and Brownies. Warner Books. New York: 1999.
Shortbread:
1/2 cup (113 grams) unsalted butter, cut into pieces
1/2 cup (110 grams) light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (130 grams) all purpose flour
Topping:
6 ounces (175 grams) semi sweet chocolate, chopped (can use 1 cup (175 grams) semi-sweet chocolate chips)
1/2 cup (50 grams) almonds, toasted and chopped
Read more: http://www.joyofbaking.com/barsandsquares/ToffeeBars.html#ixzz0mvWxln8H
