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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
3/4 cup packed light-brown sugar
1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 ounces total)
1/4 cup heavy cream
Preheat oven to 300 with rack in upper third. Butter an 8-inch square baking pan.
Whisk to combine flour and salt in a bowl.
In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes.
Gradually add brown sugar; beat until fluffy, about 2 minutes more. Reduce speed to low. Add flour mixture; mix just until combined. Using plastic wrap, press dough evenly into prepared pan. With plastic on dough, chill 45 minutes. Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes. Transfer to a wire rack; let cool 10 minutes.
Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee.
Let cool slightly. Cut into squares. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
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TOFFEE MILLIONAIRES
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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
3/4 cup packed light-brown sugar
1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 ounces total)
1/4 cup heavy cream
Preheat oven to 300 with rack in upper third. Butter an 8-inch square baking pan.
Whisk to combine flour and salt in a bowl.
In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2 to 3 minutes.
Gradually add brown sugar; beat until fluffy, about 2 minutes more. Reduce speed to low. Add flour mixture; mix just until combined. Using plastic wrap, press dough evenly into prepared pan. With plastic on dough, chill 45 minutes. Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown and center is firm, about 70 minutes. Transfer to a wire rack; let cool 10 minutes.
Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee.
Let cool slightly. Cut into squares. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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