I am done (just for today) from Leila's party decorations, baking etc. Will resume either by tomorrow or the day after. I really need a break after a continuous, non stop and very tiring 4 days. Now, I have the time to update my blog **happiness**
By the way, I will write about Leila's party details soon after her party :-)
Since I was still figuring out the final list for Leila's dessert buffet.
I have yet to discover another wonderful recipe from Joy of Baking and its TOFFEE BARS.
Ingredients:
1/2 cup (113 grams) unsalted butter, at room temperature1/2 cup (105 grams) firmly packed light brown sugar
1 cup (130 grams) all purpose flour
1/4 teaspoon salt
Topping:
1 cup (240 ml) semi sweet chocolate chips (or 6 ounces (180 grams) semi sweet chocolate, chopped)
1/2 cup (120 ml) toffee bits or finely chopped toasted almonds or pecans ( I USED ALMONDS)
1 cup (130 grams) all purpose flour
1/4 teaspoon salt
Topping:
1 cup (240 ml) semi sweet chocolate chips (or 6 ounces (180 grams) semi sweet chocolate, chopped)
1/2 cup (120 ml) toffee bits or finely chopped toasted almonds or pecans ( I USED ALMONDS)
3/4 teaspoon pure vanilla extract ( i OMITTED THIS)
Procedure:
Shortbread:
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil.
- In a bowl whisk the flour with the salt.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated.
- Spread the shortbread evenly on the bottom of the prepared pan and bake for about 20minutesor until the shortbread is golden brown.
- Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or just until the chocolate softens. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or chopped nuts over the chocolate. Place the pan on a wire rack to cool completely.
- Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares.
- Store in an airtight container. These will keep for a couple of weeks at room temperature or in the refrigerator. They can also be frozen.
Makes about 16 squares.
Note: To toast the nuts. Place the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then finely chop.
I had a hard time cutting this evenly. You really need a very sharp knife to cut it.
Oh so yummy!
We finished it in one sitting! It didn't cool down in room temperature. I have to expadite the coolign process by putting it in the freezer LOL!!
ohh i want one now pls:)
ReplyDeleteTry this MAruh! It's very easy and fast to make
ReplyDelete