Recipe: Toffee Bars

This recipe comes from a wonderful baking site that I found this week called Joy of Baking. I've printed at least a dozen recipes from this site to try so far. On her site she gives a lovely write up about what is being baked along with good suggestions for substitutions and more.

I was looking for an easy way to fill our cookie jar for lunches and after school snacks and saw this recipe for Toffee Bars. I remember my mother making these when we were little and had forgotten all about them. After the first bite of these bars I remembered right away. This are delicious and remind you of toffee. The healthful dark chocolate and almonds are a nice addition.

TOFFEE BARS

Shortbread

1/2 cup unsalted butter, cut into pieces

1/2 cup light brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

Topping

6 ounces semi-sweet chocolate (I used dark chocolate chips)

1/2 cup almonds, toasted & chopped (I crushed them with my hands after toasting)

Preheat oven to 350 degrees and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch square pan with aluminum foil (I sprayed it with non-stick spray as well).

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 20-25 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 just until chocolate softens (I skipped this step as the chocolate chips melted quickly - I just let them sit on the shortbread a minute). Sprinkle the chopped almonds over the chocolate. Place the pan on a wire rack to cool.

Once the chocolate has set, life the shortbread from the pan using the edges of the foil. Place on a cutting board (to harden it a bit more, I then put it in the fridge for 1/2 hour) and, with sharp knife, cut into squares.

Store in an airtight container. These will keep for several weeks at room temperature.

NOTE: To toast the almonds, place on baking sheet and bake at 350 degrees for 8 minutes, or until lightly browned. Let nuts cool completely then chop.

Enjoy!