Sometimes you just have a craving for a rich dessert without a lot of fuss. These bars are exactly that. They are packed with white chocolate chips, semi-sweet chocolate chips and chunks of toffee (ie Almond Roca). Just to give you an idea, I was wondering how all those add-ins would mix into the small amount of batter the recipe makes.
They are sinfully sweet, so a small piece with a glass of milk goes a long way. If I were to make these again, I would probably double the batter recipe and not double the add ins. That way they would have a little bit more cake to the bars.
They are good to put in your kid's lunchbox and great for an afternoon snack. The recipe also has the advantage of being quick and easy to make, so less time in the kitchen.
Black and White Toffee Bars
adapted from GourmetSleuth.com
Ingredients
6 oz semi-sweet chocolate chips
6 oz white chocolate chips
1/2 cup chopped toffee (almond roca)
1/2 cup or 1 stick butter
1 egg
1 tsp vanilla
1/2 tsp baking soda
2 cups plus 2 tbs flour
1/2 tsp salt
3/4 cup brown sugar
Preheat the oven to 375. Grease the interior of a 9" square pan.
Start by filling the bowl of a stand mixer with the brown sugar and butter. Cream the two together until light and smooth. Using another bowl, place a sieve over the top. Then sift the flour, baking soda and salt together. Set aside.
Add egg and vanilla to butter/sugar batter and beat until blended. Using a wooden spoon, mix in the sifted ingredients until no dry streaks remain. Then fold in both types of chocolate chips and the chopped toffee. Once all is evenly distributed, add to prepared pan and smooth surface until even.
Bake 20-23 minutes. Set pan on wire rack to cool completely. After cooling, refrigerate for 1 hour. Then cut and serve.
**LAST YEAR:Pecan Wedding Cake**
