Monday, November 23, 2009
bang on fantastic bars!
I'm about to share THE recipe with you... and I promise it's the kind of recipe that will have you planning to bake your next batch as you finish eating the squares in front of you!
Chocolate and toffee. Together in one bar. Seriously! There is absolutely nothing wrong with that. These are the types of bars that are not just fantastic - they are gobsmacking, tummy pleasing, lip licking wonderful bars. And if you don't believe me... give them a try. I swear you'll be itching to make another batch. They're that good. (as a side note... I made two batches of these babies...in a 5 hour time frame)
Black and White Toffee Bars
1 c. + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp vanilla salt
3/4 c. brown sugar
1/2 c. (1 stick) butter, room temperature
1 tsp vanilla extract
1 c. dark chocolate chips
1 c. white chocolate chips
1/2 c. toffee candy pieces (quite small)
Preheat your oven to 375 F. Grease your 9-inch square pan with non-stick spray. Set aside.
You'll need to combine the flour, baking soda and salt in a medium sized bowl. Set aside.
In the bowl of your stand mixer and with your paddle attachment (or a large bowl if using an electric mixer), beat the butter, sugar and vanilla extract together - about 3 minutes at a level 4/ medium speed. You want the result to be creamy and fluffy. Once you get to that stage you'll beat in the egg.
You'll then gradually beat in the flour - lower your speed for this part to the Stir level - you want everything to just combine.
Now, you'll dump in the remaining ingredients: chocolate and white chocolate chips and toffee pieces. Grab your handy wooden spoon and stir - everything will be thick. Don't worry, this isn't a loose batter, it should feel like molasses...
Once you have distributed all the bits of goodness, spread the batter into the prepared pan.
Bake for about 20 - 25 minutes. These should be golden on top, it's hard to do the clean stick test... since the entire thing is made up of melted chocolate ;0) (your stick should not come out clean)
Allow the bars to cool in the pan on a wire rack. Before cutting into your desired bar shape, refrigerate for 5 to 10 minutes, this will allow the chocolate to set, making it easier to cut.
I ended up with 24 bars per batch - 12 squares that I then cut into triangles.
These babies were inspired by Starbucks, but conquered by me :0)