Like toffee and milk chocolate? Easy to make, easier to eat these gooey milk chocolate toffee bars are a perfect winter treat.
There are so many directions to go when developing a recipe – one bowl easy, lots of ingredients (yes, guilty) or several steps and lots of equipment. This time I wanted to make a treat that could be baked in a hurry mostly because I wanted a treat, in a hurry.
Sometimes it is totally worth it to make things that take time say, chilling in the refrigerator for a few hours or forty days. Or making the first part and then the second part and then assembling 24 parts later on for a recipe that’s not all that. I know all about that.
So this is a toffee cookie bar with a little help from Heath and our favorite other thing in the baking aisle, milk chocolate chips. The brown butter is our only special-snowflake effort in preparing this recipe, but it’s well worth the flavor. Brown butter makes everything taste more. Yep. Just more.
This requires the entire 12 ounce bag of mini Heath Bars or get a bunch of larger bars if you can find them. I like to buy two bags because noshing on some while chopping them makes the work less like work. The only waiting necessary is when it comes out of the oven and the chocolate has to set – you could speed it up by setting the bars in the refrigerator but that often changes the color of the chocolate. I like to just wait a half hour, call it done and eat some.
These are a great treat whether you slice them into 16 pieces or 32 small-bite pieces, and certainly a nontraditional way to celebrate Valentine’s Day. Which is exactly what we like round here. Forget that box of chocolates (or do both) and make these toffee bars. Unpredictable holiday treats, as long as it involves chocolate is just fine with me.
And one more tiny piece of advice. Two bags of milk chocolate chips are always better than one because you know, noshing.
|Milk Chocolate Toffee Bars|| |
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 150 grams golden brown sugar (3/4 cup)
- 180 grams unsalted butter, melted (12 tablespoons)
- 3 extra large eggs, cold
- 1 teaspoon vanilla extract
- 1 tablespoon brewed coffee
- 1 tablespoon Rum or Kahlua (optional)
- 340 grams Heath Bar, cut into medium coarse pieces (one 12 oz. bag or 2 heaping cups)
- 180 grams chocolate chips (2 cups)
- Preheat oven to 350°F. Line a 9x9 pan with foil or parchment paper. In a small bowl whisk together flour, baking powder, baking soda, and salt until combined. In a large saucepan melt the butter and let it simmer over medium low heat until it starts to turn a nutty brown, about 5 minutes, keeping an eye on it because it can burn very quickly. Stir in the sugar and mix until combined and sugar begins to melt.
- Remove from the heat and let the mixture cool until you can almost touch the bottom of the pan. Stir in the cold eggs until combined and the mixture no longer looks separated. Add the vanilla, coffee and liqueur if using. Stir in the flour mixture and mix until no dry matter remains. Fold in the Heath Bar pieces. Scrape batter (it will be thick) into the prepared pan. Bake 35-40 minutes or until the center is set and a toothpick comes out with barely gooey crumbs.
- Turn the oven to off. Remove the pan and immediately scatter the chocolate chips evenly on top of the hot pan (bars). Place pan back in the (now off) oven for 3 to 4 minutes. Remove from the oven when the chips look melty. Using the back of a spoon or better, a small offset spatula, smooth the melted chocolate evenly over the top of the bars. Set the pan on a rack and let it cool for an hour or until the pan feels cold and the chocolate has thoroughly set (or not). Cut into 16 giant pieces or 32 small bites (preferred). Expect the cake part to be gooey - it's less gooey the 2nd day, but not by much.