Monday, February 28, 2011

Chocolate Glazed Toffee Bars

Chocolate Glazed Toffee Bars 
adapted from Joy of Cooking book

Grease an 8x8 inch baking pan.  Whisk together thoroughly:

2/3 cup flour
1 1/2 tbsp sugar
1/8 tsp salt

Sprinkle over the top:
4 tbsp (1/2 stick) cold unsalted butter, cut into small pieces.

Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs. Sprinkle over the top and stir in to blend:

2 tsp milk

Knead until the milk is distributed and the particles begin to hold together. If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet. Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.

Meanwhile, preheat the oven to 350 degrees, then bake the chilled dough for 10 minutes, set aside to cool slightly. 

Then, combine in a medium, heavy saucepan, and stirring frequently, bring to a boil over medium heat:

5 tbsp unsalted butter, cut into pieces
1/2 cup packed light brown sugar
2 tbsp honey
1 tbsp milk
1/8 tsp salt

Boil the mixture, uncovered for 3 minutes; remove from the heat. Stir in:

1 tsp vanilla

Pour the mixture evenly over the baked layer. Bake until it's bubble, golden brown, and slightly darker at the edges, about 17 to 20 minutes. Remove the pan to a rack to cool slightly. Sprinkle over the top:
1/4 cup semisweet chocolate chips

(you can let the chips melt a bit and then spread the chocolate around on the top, but I found that made them look less pretty, so I just sprinkle the chips and leave them whole) 

 Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the pan. 

Gobble them up with glee. At least that's what I do! They're dangerously addicting.