December is major bake sale, cookie swap and holiday entertaining season, so I'll share a super quick and easy recipe that's sure to please. You can whip these toffee bars up in 30 minutes using ingredients most of us already have on hand. Bring them in a pinch to any get-together--even Thanksgiving dinner.
I also use these treats to lure people to my house for playdates and meetings in the winter time so I don't have to pack all my kids in the car in the snow and go to them. Okay, now you know my secret!
Toffee Bars with Toppings:
2 cups flour
2 sticks butter
1 cup brown sugar
2 cups semisweet chocolate chips
Some optional toppings on top of chocolate:
1/2 cup toasted coconut, 1/2 cup dried cranberries, 1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Soften butter in microwave proof bowl and stir in brown sugar and flour until fully combined.
Spread batter evenly in an 8" x 8" Pyrex pan or brownie pan lined with parchment paper (so it won't stick).
Bake for about 20-25 minutes, just until sides start to look like they are turning a darker, golden color. It may look raw but remove it from oven anyway.
Scatter chocolate chips all over the top and place right back in oven for one minute. Remove from oven and spread the melted chocolate with a knife or spatula.
If you are using the optional toppings, scatter them over the chocolate and place pan in the fridge to set (place a trivet or oven mitt underneath the pan so it does not burn your fridge.
Remove and serve when chocolate has hardened (I usually can't wait long so I stick it in the freezer to expedite the hardening of the chocolate).
Enjoy!
Post by Alma Schneider. Take Back the Kitchen provides individual, hands-on sessions and group workshops.
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Comments (6)
If you can guess who those two sets of philanthropic, community minded hands belong to in the video, you win. Take a stab at it!
School Super Alvarez?
MHS Principal Earle?
Mayor Bike Boy?
Mayor McCheese?
I thought putting a hot pan (especially one right out of the oven) into the fridge/freezer was a no-no?
Hi LiFer. Yes, one is running the risk of the pan breaking with the temp. change directly from oven to fridge if there is an enamel or glass pan of not great quality. I have never had a pan break, especially if it is stoneware or metal, like a cookie sheet. Your best bet is to let it cool off closer to room temp. before you harden the chocolate in the oven or fridge. Like I said, I can't usually wait!
Whoops-I meant let it harden in the freezer or fridge. Also, since you are using parchment paper, you can remove the bars from the baking dish by lifting up the paper, place the bars on a plate and then put in the freezer or fridge.
I was looking for a simple and yummy treat for Thanksgiving dinner. This sounds delicious. Thanks!