Monday, March 12, 2012

{recipe} chocolate chip toffee bars.

happy monday! boy did i have an exciting weekend, which resulted in me laying in bed until about 3:00 yesterday afternoon and not working on wedding invitations. i definitely don't bounce back like i used to, but regardless it was totally worth it. this week is supposed to be GORGEOUS here in northern virginia, which makes this very special birthday week even better for one amazing lady!

and the extra sunlight doesn't hurt either!

on to chocolate...

when i first came across this recipe in my google reader, i new it was a must try. it reminded me so much of magic bars that i couldn't resist trying it.  though it isn't as simple as magic bars (what is?) it certainly gets my vote on taste! these tasty treats are to die for, and i am guessing will become a new staple in my diet. luckily for me the weather is nice and i will be able to run these babies off. enjoy!

Chocolate Chip Toffee Bars.

Serves: about 18 bars, depending on size.


2 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp table salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
 2 tsp pure vanilla extract
1 1/2 cups milk or semi-sweet chocolate chips
3/4 cup Heath toffee bits

1.  Adjust the top rack of the oven to the center of the oven.  Preheat oven to 325 degrees F.  Line an 8×8-inch baking pan with aluminum foil so that the edges of the foil overhang two sides of the pan; grease the foil with butter or cooking spray.

2.  Whisk the first three ingredients in a medium bowl and set aside.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, mix the butter and sugars together until thoroughly combined.  Beat in the egg, yolk, and vanilla until just combined.  Add in the dry ingredients and beat at low speed until the mixture is just combined – do not overbeat.  Stir in the chocolate chips.
3.  Spread half of the dough out in the bottom of the baking pan with slightly damp fingers to prevent sticking.  Sprinkle the toffee bits over the dough.  Crumble the remaining dough over the toffee bits – don’t worry about filling in all the gaps; the dough will bake together.
4. Bake for 30-35 minutes until a toothpick comes out clean from the bars when tested for doneness. I used a dark pan which took 34 minutes – remember that baking times will differ with different pans.  Allow the pan to cool on a wire rack for 15 minutes before carefully removing the bars in the foil from the pan.  Allow the bars to cool completely before slicing.

*recipe adapted from smells like home


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