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Sunday, December 16, 2012

Holiday Treats - Day 5

This recipe is by far the most requested and first to be thought of whenever the hint of Christmas baking is heard. From the first time I made it I realized, this needs to be doubled. So I double it and bake it in a 8-1/2 x 11 inch pan. It's really pretty easy to make but people think you are a master baker because it is THE most heavenly cookie you will ever taste. (Assuming you like chocolate and toffee flavors)

Toffee Bars

Lightly grease an 8-inch square pan

Using a wire whisk, thoroughly stir together
2/3 C all-purpose flour
1-1/2 tsp sugar
1/8 tsp salt

Cut into the flour mixture using a pastry blender, knives, fingertips or in food processor (pulsing until mixture resembles coarse meal, be careful not to over process)
1/4 C unsalted butter, chilled and cut into small pieces

Sprinkle the mixture with
2-3 tsp milk

Lightly stir to mix. Knead until the milk is distributed and the particles hold together when squeezed (like pie crust) but is not too wet. Add more milk if needed

Firmly press the dough into the pan to form a smooth even layer. Refrigerate for 15 minutes. Preheat the oven to 350 degrees.

Bake the chilled dough on the middle oven rack for 10 minutes; set aside to cool slightly but keep your oven on

For the toffee layer
Spread in a baking pan and toast in the oven, stirring occasionally for about 5 to 8 minutes.

1-1/2 C chopped pecans (reserve 2 T of toasted nuts for topping)

Set aside to cool.

Combine in a heavy medium sauce pan
1/3 C unsalted butter
1/3 C packed light brown sugar
2 T clover or other mild honey
1 T milk
1/8 tsp salt

Stirring frequently, bring the mixture to a boil over medium heat. Boil the mixture for 3 minutes; remove from the heat and stir in the toasted pecans and:

1 tsp vanilla

Spread the mixture evenly over the baked layer. Bake for 17 to 20 minutes or until the mixture is bubbly, golden brown, and just slightly darker at the edges. Transfer the pan to a wire rack and cool until warm. Sprinkle the top with

1/2 C semisweet chocolate morsels

Let stand several minutes until the morsels partially melt, then smooth across the surface with an offset spatula or table knife to partially spread the chocolate (don't worry if it doesn't completely cover) and sprinkle with reserved 2T of the toasted nuts. Allow to cool, cut into bars and try not to eat the whole pan in one sitting

1 comment:

  1. This sounds amazing. I'm hoping for the divinity, almond bark and cinnamon pinwheel recipes! Hope you keep the baking stuff next week. It put me in the spirit! TFS!