Happy 2018! Last week was a rough one around here. My youngest had the stomach bug and passed it along to me. I spent Christmas Day eating dry toast and banana slices. My older daughter had strep the week before and apparently, the antibiotics didn’t kill it completely so we scrambled to the doctor and get a stronger RX before we drove to MN. I have a whole new appreciation for our health now and I know I’m not alone. So many posts on FB with little ones sick on Christmas. Let’s hope the new year brings all of us renewed health and prosperity.
Speaking of wealth, this toffee recipe is always a big winner when I make it and it’s a cinch to whip up with just a handful of ingredients. There’s a wonderful crunch of Heath Bar bits on top with a chocolately layer in the middle and a beautiful, brown sugar shortbread crust on the bottom.
Here is how your mixture should look right before you toss it into an 8×8 dish. Very crumbly.
Press the dough into the pan using a sheet of plastic wrap.
After refrigerating the dough for 45 minutes, poke a wooden skewer or fork into the dough before baking in the oven for about 70 minutes.
I like the Heath toffee bits that are already chopped in the baking aisle at the supermarket. You can also use the regular candy bars and chop them yourself.
Here is the finished product. It’s tough to stop after just one. Enjoy!
- 2 cups all-purpose flour
- 1 1/4 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 cup + 1/3 cup coarsely chopped Heath bar (divided)
- 1/4 cup heavy cream
- Sift flour into a medium bowl and add salt. Set aside.
- In a large bowl add butter. Using a hand mixer, beat butter until creamy. Add brown sugar to butter and use mixer to combine both together.
- Add flour mixture to sugar and butter mixture. On medium speed, combine all ingredients until mixture is crumbly like pebbles.
- Spray an 8×8 glass baking dish with non-stick cooking spray. Pour crumbly mixture into baking dish.
- Place plastic wrap over the top of baking dish and press down until you have a smooth, compact surface. Refrigerate for 45 minutes covered with plastic wrap.
- Preheat oven to 300 degrees. Using a wooden skewer or fork, pierce top of dough all over.
- Bake dough on top third rack of oven for 70 minutes or until brown. Remove and allow to cool.
- In the meantime, put a small saucepan on the stove. Add 1 cup Heath bar pieces and 1/4 cup heavy cream. With the heat on medium, stir until the the chocolate pieces are melted and smooth. There still might be a few toffee pieces, but that’s ok.
- Pour cream and toffee mixture over warm baked shortbread. Sprinkle remaining 1/3 cup Heath bar pieces evenly over the top. Allow to cool completely.
- Cut into 16 squares. Enjoy! Will keep for up to 1 week in an airtight container.