|
Chocolate-Glazed Toffee Bars
By Arthur Boehm
|
adapted from The All New, All Purpose Joy of Cooking
(Makes about 15 bars)
Serve these treats with vanilla ice cream.
- 2/3 cup, all-purpose flour
- 1 1/2 tablespoons, sugar
- 1/4 teaspoon, salt
- 9 tablespoons (1 stick plus 1 tablespoon), cold unsalted butter, cut into small pieces
- 2 teaspoons plus 1 tablespoon, milk
- 1 1/2 cups, chopped toasted pecans
- 2 tablespoons, mild honey
- 1 teaspoon, vanilla
- 1/2 cup, packed light brown sugar
- 1/4 cup, semisweet chocolate chips
Grease an 8-by-8-inch baking pan. In a food processor, combine the flour, sugar, half the salt, and 4 tablespoons of the butter—and pulse until the mixture resembles coarse crumbs; don't over-process. Add 2 teaspoons of the milk a bit at a time until the mixture holds together but is not wet. (You may need additional milk.) Press the dough into the pan to form a smooth even layer, and refrigerate 15 minutes.
Preheat the oven to 350° F. Bake the dough until lightly golden, about 10 minutes. Set aside to cool slightly.
In a heavy medium saucepan, combine the remaining butter, light brown sugar, honey, the final tablespoon of milk, and remaining salt. Boil uncovered for 3 minutes, remove from heat, and stir in the vanilla and all but 2 tablespoons of the pecans. Spread the mixture over the baked layer, and bake until the crumb mixture is bubbly, golden brown, and just slightly darker at the edges—17 to 20 minutes.
Remove pan from oven, and sprinkle the chips over the surface; allow them to melt partially, and spread with a table knife (they will not cover the surface completely). Sprinkle with remaining pecans. Allow the chocolate to cool until thickened but still slightly soft, then cut into bars. Cool completely before removing the bars.
Also serve with:
|
