Toffee Bars
Ingredients
A note about gluten: When a gluten-free flour is used, this recipe is gluten free.
14 tbsp.
Kowalski's Unsalted Butter, at room temperature, divided
¾ cup
brown sugar
1
egg yolk, at room temperature
1 ½ cups
all-purpose flour (or Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
¼ tsp.
kosher salt
14 oz. can
sweetened condensed milk
12 oz.
mini semisweet chocolate chips
8 oz.
Heath Bits o' Brickle English Toffee Bits (not chocolate-covered toffee bits)
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, beat 12 tbsp. butter and ¾ cup sugar with an electric mixer until light and fluffy.
- Add egg yolk; mix just until fully incorporated.
- In a small mixing bowl, mix together flour and salt.
- Add flour mixture to the bowl with the butter mixture; stir until no traces of flour remain.
- Working quickly, use a sheet of parchment paper to press mixture evenly and firmly into the bottom of a 9x13" nonstick pan (sides only sprayed with cooking spray, bottom only lined with parchment paper).
- Bake in preheated oven until light golden-brown (12-16 min.).
- Remove pan from oven (leave the oven on); set aside to cool slightly.
- In a small saucepan over medium heat, combine sweetened condensed milk and remaining butter; cook, stirring frequently with a silicone spatula, until bubbly. Continue cooking for 5 min. until thick.
- Pour evenly over crust; bake for 10 min.
- Remove from oven; sprinkle evenly with chocolate chips.
- Return to oven; bake until chocolate begins to melt (3-5 min.).
- Remove from oven; using a knife, spread chocolate evenly over the surface of the filling.
- Sprinkle toffee pieces evenly over melted chocolate; press toffee in lightly. Cool at room temperature for 30 min.
- Cool completely in the refrigerator.
- Cut into 1 ½ x 4" bars; store in the refrigerator, tightly covered, for up to 5 days.
