TOFFEE COOKIE BARS

Hozzávalók

COOKIE BASE

1 cup (227 g) unsalted butter, melted

220 g brown sugar packed

100 g granulated sugar

2 eggs room temperature

5 ml vanilla extract

240 g all purpose flour

2.5 g  baking soda

1/4 tsp (1 g) baking powder

3 g  corn starch

3 g salt

TOFFEE SAUCE

2 Tbsp unsalted butter

73 g brown sugar

60 g  light corn syrup

20 g  heavy whipping cream

6 g  cornstarch

10 mL  water

pinch flaky sea salt

⅓ tsp. vanilla extract

2 oz Melted dark (or semi sweet) chocolate (for drizzling)

• More flaky sea salt for topping

Útmutatók

Preheat oven to 350 degrees. Grease and 8×8 pan with butter and line with parchment paper (this helps with easy pan removal later). To make the cookie base, in a large bowl, using a rubber spatula, mix together butter, brown sugar and granulated sugar. Mix until smooth. Add the eggs and vanilla, mix again until incorporated.

In a separate bowl, gently whisk flour, baking powder, baking soda, salt and cornstarch. Slowly add the dry ingredients to the butter mixture, mix as you go.

Evenly spread dough into the prepared pan and bake for 33-34 minutes, or until the base is golden brown, the edges are set and there is a just a slight jiggle like jello in the middle. Note: ovens do vary so please look for visual cues rather than at the clock. The bars could need more or less time depending on the oven. Best rule of thumb is to start checking for visual cues around 28-30 minutes. Mine were done at 26 minutes!

When the cookie base is almost done (about 5 minutes left of baking), work on the toffee layer. Add water and cornstarch to a small bowl. Mix well with a fork until all cornstarch chunks disappear. Set to the side.

In a saucepan, over medium heat, melt the butter. Add the brown sugar, heavy cream, salt and corn syrup. Whisk constantly until mix comes to a boil and pour in the cornstarch/water slurry. Stir until the mix thickens, about 1-2 minutes (please do not cook the mixture any longer than 1 – 2 minutes). Then mix in the vanilla. The mixture should still be runny (so that we can pour over the baked blondies).

When the cookie base is done baking, pour the hot toffee over the base *Note: try to spread the toffee in and around the bars as much as possible. You can do this by moving the pan around and letting the toffee spill all over the bars. Our goal is not let too much of the toffee pool in the middle of the cookie base.

Bake for another 10 minutes. Toffee should be bubbling. Remove from the oven, let the bars rest for about 2 hours. To melt the dark chocolate, simply place chocolate chips or chunks in a heat proof bowl, microwave in 10 second intervals, stir and repeat until chocolate is completely melted.

When ready to serve, lift bars from the pan, drizzle with the melted chocolate and sea salt! Enjoy!

Jegyzetek

Storage: Store the bars in an airtight container for up to 4 days. If stacking, place a sheet of parchment paper between layers to prevent the chocolate from sticking. For a firmer texture (my personal favorite way to eat these bars!), refrigerate the bars in an airtight container for up to 1 week. Let them sit at room temperature for 15–20 minutes before serving so the cookie base and toffee soften slightly.

https://eatatmaudes.com/toffee-cookie-bars/#recipe