TOFFEE BARS
We all know that toffee bars are DELICIOUS, but, ever thought of saving money by making them yourself? "It's too hard, it's too hard!!!" No, it is not too hard, in fact, it is not hard at all! Just try the recipe and you'll find out, how amazing you actually are at cooking!
Ingredients:
113g (1/2 cup) butter at room temperature
105g(1/2 cup)firmly packed light brown
sugar
3/4 teaspoon pure vanilla
extract
130g(1cup) all purpose
flour
1/4 teaspoon salt
240 ml(1 cup) semi sweet chocolate chips (or
180 grams semi sweet chocolate, chopped)
1/2 cup (120 ml) toffee bits or finely chopped
toasted almonds or pecans(for the method, look down the end of the page marked with a *)
Method (Makes about 16 squares.)
1.Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the
centre of the oven. Line the bottom and sides of an 8 inch (20 cm) square
baking pan with aluminum foil.
2.In a bowl whisk the flour with the salt.
3.Beat the butter and sugar for about 2~3 minutes or until light and fluffy. Beat in the vanilla extract. Scrape down the
sides of the bowl and then add the flour mixture, mixing only until incorporated.
4.Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 minutes or until the shortbread is golden brown.
5.Remove from oven and immediately scatter the chocolate chips over
the hot shortbread. Return the shortbread to the oven for a minute or just
until the chocolate softens. Remove from oven and, with an spatula or
back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or
chopped nuts over the chocolate. Place the pan on a wire rack to cool
completely.
6.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.
7.Store in an airtight container. These will keep for a few
weeks at room temperature or in the refrigerator. They can also be
frozen if you want.
So, was it easier than you thought?
*To toast the nuts. Place the nuts on a baking sheet and bake
in a 180C/350F oven for about 8 minutes, or until lightly
browned. Let the nuts cool completely and then chop them.
Ingredients:
113g (1/2 cup) butter at room temperature
105g(1/2 cup)firmly packed light brown
sugar
3/4 teaspoon pure vanilla
extract
130g(1cup) all purpose
flour
1/4 teaspoon salt
240 ml(1 cup) semi sweet chocolate chips (or
180 grams semi sweet chocolate, chopped)
1/2 cup (120 ml) toffee bits or finely chopped
toasted almonds or pecans(for the method, look down the end of the page marked with a *)
Method (Makes about 16 squares.)
1.Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the
centre of the oven. Line the bottom and sides of an 8 inch (20 cm) square
baking pan with aluminum foil.
2.In a bowl whisk the flour with the salt.
3.Beat the butter and sugar for about 2~3 minutes or until light and fluffy. Beat in the vanilla extract. Scrape down the
sides of the bowl and then add the flour mixture, mixing only until incorporated.
4.Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20 minutes or until the shortbread is golden brown.
5.Remove from oven and immediately scatter the chocolate chips over
the hot shortbread. Return the shortbread to the oven for a minute or just
until the chocolate softens. Remove from oven and, with an spatula or
back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or
chopped nuts over the chocolate. Place the pan on a wire rack to cool
completely.
6.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.
7.Store in an airtight container. These will keep for a few
weeks at room temperature or in the refrigerator. They can also be
frozen if you want.
So, was it easier than you thought?
*To toast the nuts. Place the nuts on a baking sheet and bake
in a 180C/350F oven for about 8 minutes, or until lightly
browned. Let the nuts cool completely and then chop them.