Tag Archives: toffee

hazelnut buttercrunch toffee brittle

26 Oct

I have finally settled back into my kitchen after being away from it for over two months. Since I’ve landed back onto Canadian soil, I have made the following: marble cake, key lime pie, lemon cheesecake tart, mini pecan pie, mini carrot cakes, hazelnut shortbread, buttercrunch toffee brittle and coconut bars. Sadly, I wasn’t able to take photos of any of these delightful goodies until I made the buttercrunch toffee because the charger of my beloved SLR is currently on its way in a FedEx package from Vietnam. Yes, the idiot that I am, I forgot the chargers for both my SLR and my point&shoot in Vietnam – although it is because of very mean and bitter and unfair customs officials in Vietnam who were very very very corrupt. But that’s a story for another day.

Let me now introduce you to this super easy yet oh-so-delicious, you-can’t-eat-just-one-or-four-or-five buttercrunch toffee brittle.  I found this recipe on Joy of Baking while I was supposed to be “interning” and being a good reporter, so shhhh, don’t tell anyone, okay? I found hazelnuts on sale the day after Thanksgiving, so I decided to slightly change the recipe by substituting the almonds with the hazelnuts. The layer of toasted hazelnuts at the bottom, followed by the buttercrunch toffee, and the chocolate and hazelnut sprinkles on top…it tastes fantastic! Also, I think this makes a really good gift idea – especially since Christmas is slowly creeping up on us now. Brittle is sold in stores in very pretty cellophane and fancy ribbons for a ridiculous price, and you can make your own (many!!!!) variations at the fraction of the price. Plus, you can then awe your friends with how amazing and talented you are at making these very pretty and yummy goodies.

The brittle is pretty sinful on its own with a nice cold cup of milk, or a hot cup of coffee, but if you’re feeling like living life on the edge, eat the brittle with a homemade sundae or just a couple of scoops of your favourite ice cream. I’ve been eating ice cream like crazy as of late – mostly due to the fact of finding the CUTEST ice cream scoop on the face of the world. So really, the cow tells me to eat ice cream – and I’m not crazy, I promise! Anyhow, enough of my ramblings. Here is what you’re really waiting =)

a plate full of deliciousness

a plate full of deliciousness

crunchy brittle paired with ice cream - scooped with the coolest ice cream scoop ever

crunchy brittle paired with ice cream - scooped with the coolest ice cream scoop ever

crunchy layer of hazelnuts topped with buttercrunch toffee layer, smothered in milk chocolate and sprinkled with toasted hazelnuts

crunchy layer of hazelnuts topped with buttercrunch toffee layer, smothered in milk chocolate and sprinkled with toasted hazelnuts

notice the earring that the Cool Cow Scoop is wearing?

notice the earring that the Cool Cow Scoop is wearing?

okay, at this point, I was just having too much fun =)

okay, at this point, I was just having too much fun =)


Recipe

Tips (from Joy of Baking):

  • do not make the brittle on a humid day
  • use a wooden spoon to stir, since it is easier to clean than a metal spoon
  • have all your ingredients ready to go, especially the baking soda and vanilla
  • the vanilla adds flavour, while the baking soda aids in browning and allows for a lighter texture
  • store in an airtight container to prevent the brittle from softening
  • this recipe makes one pound of brittle (which is barely enough for you to enjoy AND to share with others =P)

Ingredients:

  • 2 cups slivered almonds or chopped hazelnuts (or both!)
  • 1 1/4 cup light brown sugar
  • 2 tbsp water
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 6 oz semi-sweet or bittersweet chocolate

How-to:

  1. Preheat oven to 350F. Place almonds/hazelnuts on a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.
  2. Once the nuts are cooled, you should now chop them. The recipe calls for a food processor, but I found that it pulverized them too fine. I found it was easier and tastier when you just gave them a rough chop with a knife.
  3. Sprinkle half of the nuts into a 8×10 inch buttered baking sheet. Set aside.
  4. In a heavy saucepan, combine the butter, brown sugar and water
  5. Have the baking soda and vanilla ready to go at this point.
  6. Bring the sugar mixture to a boil, avoiding over-stirring, until the mixture reaches 285F on a candy thermometer (soft-crack stage).
  7. Immediately remove the pan from heat, and add the baking soda and vanilla all at once.
  8. Immediately pour the mixture evenly onto your baking sheet over the almonds/hazelnuts.
  9. Sprinkle the chocolate over top. The hot caramel mixture will soften and melt the chocolate. Using an off-set spatula, spread the chocolate evenly over the caramel mixture.
  10. Sprinkle with the remaining nuts and refrigerate until completely cooled.
  11. Once cooled, you can break or cut the brittle into your desired sizes and shapes.
  12. Mangia <3

xo dessertchick

birthday cookie madness

4 Jul
The month of June is always super busy with at least one birthday every week, or, like this past week, with three consecutive birthdays in one week. In order to not break the bank (especially since I’m saving up for my trip), I decided that people like to be happy on their birthday, and cookies make people happy, and therefore, cookies as presents for birthdays make people doubly happy. Right? And what could be better than cookies for your birthday? A birthday cookie card cake! Or rather, just a really gianormous cookie cake that has the birthday message written on it. Mrs. Fields sells them, but it seems like a cop-out to buy one. Instead, whip up your friend’s favourite cookie recipe, double or triple it, roll it out to fit your biggest cookie sheet (round or rectangular), and watch your friend’s eyes light up at the size of their cookie card! I’m going to apologize for the poor piping job on this particular cookie card – I was running out of time, and out of icing, but it’s the thought that counts, right? The cookie card was for one birthday, the oatmeal raisin cookies for yet another birthday, and the gluten-free oatmeal chocolate toffee cookies for the third birthday. The oatmeal raisin ones are currently making their way to cottage country in a care-package for my babycakes Calla since she’s not in Toronto for the summer and I love her very much. I hope they arrive in one piece and within their freshness timelimit. Remember: broken cookies equal broken dreams – but in the end, broken cookies still taste good.
say Happy Birthday with a giant cookie card cake!

say Happy Birthday with a giant cookie card cake!

chewy oatmeal raisin cookies make great birthday presents

chewy oatmeal raisin cookies make great birthday presents

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

and gluten-free toffee chocolate oatmeal cookies to keep the rest happy!

Recipes

Buttery Chocolate Chip Cookie Card

Ingredients:

  • 3 cups cake flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 1 1/2 cups chocolate chips (or more….!!)

How-to:

  1. Sift together flour, baking soda, baking powder and salt. Set aside.
  2. Using your stand mixer of a handmixer, cream together the butter and sugar until very light – about 4 minutes.
  3. Add in the eggs, one at a time, and mixing thoroughly after each addition. Stir in the vanilla.
  4. Reduce speed, and add in the flour mixture. Mix until just combined.
  5. Add in the chocolate chips, and mix until just combined. It’s important not to overbeat the dough.
  6. Wrap in plastic wrap and refrigerate overnight.
  7. When ready to bake, preheat oven to 350F. Line your cookie sheet with parchment paper, and crumble the cookie dough all over the sheet. Using the palm of your hands, lightly press down to form the cookie dough into one solid rectangle (or circle, depending on your baking pan of choice), trying to cover the whole surface of the sheet pan as uniformly as possible.
  8. Bake in the middle of the oven for 20 to 30 minutes, making sure to keep an eye on the giant cookie. I found that I had to rotate the sheet halfway through to ensure even baking and browning. Take the giant cookie out when the sides are just starting to brown. Let the cookie cool on the sheet.
  9. Whip up your favourite frosting, and pipe whatever your heart desires onto the cookie card! In my case, I used a really easy and simple cream cheese frosting that I tinted blue with food gel.

Chewy Oatmeal Raisin Cookies

Ingredients:

  • 1 cup softened butter
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 1 1/2 cups raisins

How-to:

  1. Preheat oven to 350F.
  2. Sift the flour, baking powder, salt, cinnamon, all spice and nutmeg and set aside.
  3. Using a hand mixer or a stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time. Add the vanilla.
  4. Slowly, add the flour mixture to the butter mix. Using a spatula now, add the oats and the raisins, mixing until just combined.
  5. Drop rounded tablespoons onto baking pans lined with parchment paper. Bake in the oven for 12 to 15 minutes, until slightly beginning to brown. Transfer onto a wire rack and let cool.

Gluten-Free Oatmeal Chocolate Toffee Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup quinoa flakes
  • 1 cup certified gluten-free oats
  • 1 1/4 cups peanut butter
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 toffee pieces
  • 1/2 cup semi sweet chocolate chips

How-to:

  1. Preheat oven to 350F.
  2. Mix together the quinoa flakes, rolled oats and baking soda. Set aside.
  3. In another bowl, beat cream the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, and then the vanilla. Lastly, add the peanut butter.
  5. Slowly, add the dry mix to the wet mix until just combined.
  6. Add in the toffee pieces and the chocolate chips, mixing until just incorporated.
  7. Using a tablespoon, measure the dough and roll the dough into balls. Place onto your baking sheet that’s been prepped with parchment paper.
  8. Bake in the oven for 10 to 12 minutes, being careful not to overbake.

xo dessertchick

lemon almond toffee biscotti – homemade is best

21 May

I work at Starbucks, and even though the pastries are pretty mundane, I found myself buying the biscotti like there was no tomorrow. Between the sugar overdose and the plastic-taste, the biscotti really had nothing to boast about. I figured I’d give making biscotti a try, since I do love to curl up with a cup of coffee or tea, a cookie and a book. And biscotti are the cookie’s healthy cousin. Sort of.

Anyhow, it turns out that biscotti is uber easy, and took no time at all to prep – the baking time is longer than making cookies, but the pay off is huge. The basic recipe stays the same for all biscotti, and you can just mix and match what kind of flavours you want. I chose to go with lemon, almonds and toffee because those were the ones I had on hand =)

Oh, and I did dip them in chocolate and then drizzled them in more chocolate. Just because I could.

more pretty martini glasses courtesy of my parents

more pretty martini glasses courtesy of my parents

plain and yummy: almond, toffee and lemon

plain and yummy: almond, toffee and lemon

less plain and even yummier: chocolate dipped and chocolate drizzled!

less plain and even yummier: chocolate dipped and chocolate drizzled!

up close and personal with my favourite sin: chocolate

up close and personal with my favourite sin: chocolate

coffee & biscotti - what a match

coffee & biscotti - what a match

a sneak peek to what's awaiting you!

a sneak peek to what's awaiting you!

Recipe

Ingredients:

  • 3/4 cup sugar
  • 8 tbs unsalted butter, melted
  • 2 tsp pure vanilla extract
  • zest of two lemons
  • 3/4 cup whole almonds with skin
  • 1/4 cup toffee pieces
  • 3 eggs
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

How-to:

  1. Toast almonds in a 475 degrees F oven for about 8 minutes. Coarsely chop the almonds, set aside and allow to cool.
  2. Combine sugar, butter, lemon zest, and vanilla extract in a large bowl, then add in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
  3. Cover and chill for 30 minutes. Preheat oven to 350 degrees F.
  4. Using moistened hands, halve dough and form 2 loaves on an ungreased large baking sheet.
  5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and allow to cool 15 minutes.
  6. Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. About 10 minutes in, flip biscotti over.  Transfer to rack to cool completely.
  7. Dip in chocolate and/or start eating them.

xo dessertchick

terrilyn’s picture perfect pie

30 Apr

This week, it was Terri’s turn to have her dessert request made. She chose caramel, marshmallow and chocolate (as long as it wasn’t dark chocolate). I didn’t want to make a cookie, since I’ve been making plenty of those as of late, and I didn’t want to make tarts, since Caitlin got those already. So, after much deliberation, I came to the decision that she would get a decadent, sweet-til-it-kills-you pie. This is Terri’s Picture Perfect Pie, since I had way too much fun snapping shots of it while cutting and arranging it on a plate. The pie is made with a toffee shortbread crust, filled with melted marshmallows and a gooey caramel filling, and then topped off with a thick and rich chocolate ganache layer. And then, for good measure, broken pieces of (homemade!!) toffee adorned the pie. Yum! Have a look at what Terri will be eating for the next little while!

see how the toffee shortbread crust can barely contain the caramel?

see how the toffee shortbread crust can barely contain the caramel?

ready for a slice of caramel infused heaven?

ready for a slice of caramel infused heaven?

if this is what heaven looked like, there'd be no crime

if this is what heaven looked like, there'd be no crime

getting ready for lift-off

getting ready for lift-off

between the marshmallows and the caramel oozing out...

between the marshmallows oozing out...

...and the caramel following suit...

...and the caramel following suit...

...and the thick layer of chocolate ganache - I don't know which part is my favourite...

...and the thick layer of chocolate ganache - I don't know which part is my favourite...

...good thing I don't have to choose! I'll just have the whole damn pie =)

...good thing I don't have to choose! I'll just have the whole damn pie =)

Recipe

Toffee Shortbread Crust:

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 1/2 cups flour
  • 1/3 cup toffee crumbs (recipe found here, and you just give it a whiz in the food processor until they look like graham cracker crumbs)
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 1 egg
  1. Preheat the oven to 350F.
  2. Cream together the sugar and butter until well combined.
  3. Add the egg and vanilla and mix until completely smooth.
  4. Add the flour, toffee and salt, and mix until just combined.
  5. Pat the dough into a fluted 8 or 9 inch pie pan.  Bake the crust at 15 minutes or until lightly brown around the edges.

Marshmallow Layer:

  • 1  cup of mini marshmallows OR 1/2 cup marshmallow fluff
  1. When the pie crust comes out of the oven, sprinkle with mini marshmallows and return to the oven for 4 minutes until they melt. Using a spoon, just spread the mixture around, and set aside.
  2. If using the marshmallow fluff, there is no need to return to oven. Simply spread it onto the base after the crust has cooled, and set aside.

Caramel Filling (adapted from In The Night Kitchen):

  • 3/4 cup sugar
  • 1/3 cup water
  • 1/3 cup whipping cream
  • 1/4 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  1. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves.
  2. Increase heat and boil until syrup is amber color, brushing down sides with wet pastry brush and swirling pan occasionally, about 8 minutes.
  3. Remove from heat. Add cream, butter, vanilla and salt (mixture will bubble up).
  4. Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes.
  5. Refrigerate uncovered until cold but not firm, about 20 minutes.
  6. Once cooled, spoon over the marshmallow layer, and spread out smoothly. Set aside.

Chocolate Ganache:

  • 1/2  cup heavy cream
  • 1/2 cup semi-sweet chocolate
  1. Melt the heavy cream and chocolate in the microwave at 30 second intervals.
  2. Mix until smooth and totally dissolved.
  3. Spoon over the caramel layer.
  4. Sprinkle with chunks of homemade toffee.
  5. Refigerate for at least an hour, and keep in fridge until serving it.
  6. Make sure not to wear white clothes while eating this – and remember: share!

xo dessertchick

caitlin is my favourite tart

23 Apr

Okay, I’m not calling Caitlin a silly tart. However, I did promise her that I would make something especially for her so that the goodies cater to her exact taste and whim. Here, I present you with Caitlin’s Toffee Chocolate Ganache Custard Tart. Yep, a very long name, so I’m going to call these Caitlin’s Party Tarts. Because Caitlin is always the life of the party, and these are her tarts.

The tarts have a flaky, buttery crust. The custard isn’t too sweet, and goes well with the semi-sweet chocolate ganache. The homemade toffee adds a crunch and a nice sweetness to this bite-sized dessert.

They are very easy to make, and the longest process was just the assembly. Baking takes 10 minutes, and then it’s just a lot of chilling and taking pictures! Voila!

mini muffin pan = mini tarts

mini muffin pan = mini tarts

homemade toffee in three sizes: giant toffee pieces

homemade toffee in three sizes: giant toffee pieces

toffee chunks

toffee chunks

tiny toffee sprinkles

tiny toffee sprinkles

plain jane: naked custard tart

plain caitlin: naked custard tart

jane with her party hat: chocolate ganache custard tart

caitlin with her party hat: chocolate ganache custard tart

caitlin's the life of the party: toffee chocolate ganache custard tart

caitlin's the life of the party: toffee chocolate ganache custard tart

too many tarts, so little time

too many tarts, so little time

no matter how beautiful - it's the inside that counts

no matter how beautiful - it's the inside that counts

we may look different, but in the end, we're all the same: tasty

we may look different, but in the end, we're all the same: tasty

Recipe

Ingredients:

Toffee (or you can just buy toffee bits):

  • 1 cup unsalted butter
  • 1 cup sugar
  • 2 tsp water
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Crust:

  • 1 can of Pillsbury Crescents or make your own puff pastry. I’ll post my own puff pastry recipe soon.

Custard:

  • 1/4 cup unsalted butter, room temperature
  • 2 – 3 tablespoons milk or cream
  • 2 tablespoons vanilla custard powder or vanilla pudding powder
  • 1/2 teaspoon pure vanilla extract
  • 2 cups powdered confectioners or icing sugar

Ganache:

  • 1/4 cup semi-sweet chocolate chips
  • 3 tbsp milk

How-to:

Toffee (adapted from Scrumptious Photography):

  1. Melt the butter, sugar, water and salt together in a saucepan over low heat.
  2. Continue heating and stirring until the mixture reaches 300F.
  3. Remove from heat and stir in vanilla extract.
  4. Pour hot mixture onto a sheet pan lined with parchment or a silpat.
  5. Let the toffee cool to room temperature and break apart into pieces as small and uniform as you can get them.

Crust:

  1. Preheat oven to 375F.
  2. Unroll Pillsbury Crescent dough. You will have 8 large triangles initially. Cut each triangle into 4 smaller triangles so that you end up with 32 mini triangles. Stuff each one into a small mini muffin pan indent. Make sure that you press up on the sides, so that it’ll be able to cup the custard and chocolate.
  3. Bake in the oven for 10 minutes. Remove and don’t freak out when your cups look like little balloons instead. Using a spoon, just squish the dough puffs into the shape of a cup, and return to oven for another 2 minutes.
  4. Remove and let cool.

Custard (adapted from Dishing Up Delights):

  1. In a bowl, using an electric mixer, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk.
  2. Spoon the filling slowly into each cup, making sure not to overflow them. Let cool in fridge for 15 minutes.

Ganache:

  1. Combine chocolate and milk and microwave at 30 second intervals for 2 minutes. Stir until smooth, and top each custard tart with ganache. At this point, you should probably cover about two tarts at a time with ganache and then follow up immediately with toffee sprinkles, or else the chocolate will cool and the toffee won’t stick.
  2. Let assembled tarts cool in fridge for another 15 minutes, and the start chowing!

xo dessertchick

identity crisis: cookie or not?

22 Mar

Currently, school is KILLING me. Just today, I spent the majority of 6 hours trying to procrastinate writing the English essay that’s due this week. Why am I so on top of the ball, you ask? I’m not. It’s due Thursday, but between all the editing, Satrbucks work and classes I have to do, I knew I didn’t have time. So I sat my ass down today to write my essay – and ended up baking identity crisis-ridden cookie/cakes for Tasha. I made these toffee oatmeal cookie bars a while back and Opie & her boy, Tasha and their dad really liked them. Tasha’s birthday is this week, and since I won’t have time during the week, I decided to bake them today, and get them to her asap. However, since it’s going to be a present, I didn’t want to simply make these bars, I wanted them to look prettier. Therefore, I decided to go ahead and make them as I usually do, but roll them into balls and bake them in muffin tins! And then, create a little crater filled with toffee goodness! tada! identity crisis oatmeal toffee cookie/cakes! They are waaay bigger than cookies but waay chewier than (cup)cakes!

yum yum in my tum tum! I think I was “writing my essay” and eating these at the same time. It didn’t make the writing come any faster, but it sure eased the pain.

You can probably use your favourite oatmeal cookie recipe in here. I couldn’t find buttermilk in any of my grocery stores, so I couldn’t use my favourite/standard oatmeal recipe today. Instead, I’ve tried out a new one.  Feel free to add raising and/or chocolate chips, but I decided to add some cinnamon and keep it simple. I find the toffee is plenty sweet enough as it is. If you like the bars, then just squish the mix into a pan. The key is to bake it pretty much through before sprinkling the toffee on top, or else it’ll become too bubbly!

Did you know that oatmeal cookies trace their ancestry to the oatcakes, or bannocks, made by the Scots and the British?  The popularization of the modern oatmeal cookie can be attributed to Quaker Oats, which published a recipe for these yummy cookies on all their oats containers in the early 1900s, and have enjoyed a connection with these cookies ever since! Ha, this is what I researched instead of researching Socrates! Who says that baking isn’t educational?

Enjoy the sugar attack!

the not-so-secret ingredient: Skor toffee pieces!

the not-so-secret ingredient: Skor toffee pieces!

what are they! cookies? cupcakes? cakes?

what are they! cookies? cupcakes? cakes?

whatever they are, they are soo addicting!

whatever they are, they are soo addicting!

can you see the nice layer of melted, crunchy toffee?

can you see the nice layer of melted, crunchy toffee?

...and this is what happens when I go to answer the phone!

...and this is what happens when I go to answer the phone!

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

sealed in for freshness & just waiting for a pretty box, tissue paper and a bow

Recipe

Makes about 4 dozen regular cookies, 16 identity crisis cookies or enough for 1 baking pan

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 tsp cinnamon
  • 1 cup softened butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups old-fashioned/quick oats (but NOT instant oats!)
  • 1/2 Skor toffee pieces

How-to:

  1. Preheat oven to 350F. Line baking pan or muffin tins with parchment paper/cupcake liners.
  2. Sift together flour, baking soda, salt, nutmeg and cinnamon into a medium bowl and set aside.
  3. In another bowl, cream together butter and sugars on medium speed for several minutes until light and fluffy.
  4. Add eggs and vanilla. Mix until combined.
  5. Add flour mixture and mix on low until just combined. With a spatula or a big spoon, stir in oats (and raisins and/or chocolate chips).
  6. Depending on how you’re baking them, scoop out table-spoon sized balls of dough and drop into prepared muffin tins OR dump the mix into your baking pan and evenly spread it out with your hands.
  7. For muffin tin, bake for 15 minutes. Take the pan out of the oven, press down the middle a bit to create a crater/indent and spoon in the toffee on top. Return to oven for another 3 minutes. Take the pan out and let cool.
  8. For baking pan, bake for 20 minutes, testing for firmness. Sprinkle liberally with toffee and return to oven for another 3 minutes. Remove and let cool for 5 minutes. You want to start cutting the bars before it cools completely because the toffee makes your job very hard otherwise.
  9. Enjoy warmed up or cool, with a nice glass of cold milk!

xo dessertchick

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