Some recipes are too good not to share right away. There are many recipes in my queue, but I wanted to post this one before the others. Also, I just had to look up the word “queue,” I wanted to spell it like “que,” but that is wrong. Then, in my effort to quickly look something up, I overwhelmed my computer, twelve open tabs will do that, and had to restart. All that for one little weird word.
Clearly it’s too late! Usually I try to limit my after work activities because I like to go home and stay home, but this has turned into a busy week. Yesterday I completed TWO major activities after work: laundry and a trip to the mall. I don’t know how people work until 6 or 7, how do you get anything done? I miss my 3 p.m. dismissal.
Anyway, these bars were made in a week with a much slower pace when I had time to bake and only one after work activity. The shortbread bars were taken to one of my favorite after work activities – baby holding! I was able to go visit the twins for a little awhile, and they are getting so big! It’s amazing how quickly they develop their own personalities, and likes and dislikes. They are a lot of work! A. Lot. Of. Work!
Chocolate toffee shortbread bars quite simple for such a decadent treat. Press the crust in the pan, bake. Pour the filling, bake. Spread on chocolate, melt. Sprinkle toffee bits, cool. Done. Easy peasy, delish. Make it happen! Chewy, rich, crunchy, yum.
Two Years Ago – Sweet & Salty Chocolate Guinness Pie
Chocolate Toffee Shortbread Bars
Adapted from Cookies and Cups
Yield – 20 bars
6 tablespoons unsalted butter, room temperature
1/4 cup + 2 tablespoons packed light brown sugar
3/4 cup flour
1/2 cup sweetened condensed milk
1 tablespoon butter
10 ounces bittersweet chocolate chips
1 cup toffee bits
sprinkling of sea salt
- Preheat the oven to 350 ˚F and grease an 8×8” pan. Cut parchment paper to fit on the bottom of the pan and up two sides, grease the parchment paper and set aside.
- Cream together the butter and sugar in the bowl of a stand mixer with a paddle attachment until pale yellow. Mix in the flour until just combined.
- Press in the bottom of the prepared pan as evenly as possible. Bake for 15 minutes or until lightly golden brown. Let cool slightly.
- Meanwhile heat the milk and remaining butter in a small until melted together. Pour over the crust and place back in the oven for 12-15 minutes. The filling should become golden brown.
- Sprinkle the chocolate chips over the top and place in the oven for 2 minutes to melt the chips. Spread evenly and cover with toffee bits. Press the toffee bits into the chocolate. Sprinkle with sea salt.
- Allow to cool completely before trying to cut. Small pieces are best, these are rich!