Caramel Toffee Squares
From fondue 16 years agoIngredients
- 6 x Toffee candy bars (about 12 ounces) such as MacIntosh shopping list
- 1 1/4 cups all purpose flour shopping list
- 1/4 cup sugar shopping list
- 1/2 tsp salt shopping list
- 1/2 cup unsalted butter, cut into pieces shopping list
- 1/4 cup unsalted butter, cut into pieces shopping list
- 3 tbsp unsalted butter, cut into pieces shopping list
- 2 tbsp corn syrup shopping list
- 2 tbsp water shopping list
- 1 1/2 cups chocolate chips shopping list
How to make it
- Preheat oven to 350°F and grease a 9-inch square pan.
- Place toffee bars in the freezer for at least one hour before making. For base, combine flour, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until edges start to brown slightly. Allow to cool.
- For toffee layer, remove toffee bars from freezer and place in a sealable bag. Smash bars with a rolling pin or bottom of a pot to crush into small pieces. Pour toffee pieces into a small saucepot, reserving ½ cup of pieces for the top of the squares. Add ¼ cup butter, corn syrup and water and melt over medium-low heat, stirring constantly. Once smooth, pour over shortbread base and spread to coat. Bake for 10 minutes, until toffee is bubbling. Allow to cool.
- For chocolate topping, melt chocolate chips with remaining 3 Tbsp butter in a bowl over a pot of gently simmering water, stirring constantly (or in microwave on medium heat, stirring at 10-second intervals) until smooth. Spread over toffee layer and sprinkle with reserved hard toffee bits (you can smash them more if too large). Let chocolate set before slicing.
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