Thursday, December 9, 2010

Martha's Toffee Millionaires

Oh lordy are these good.  These bars are a buttery golden shortbread, topped with smooth chocolate toffee, and finished with coarsely chopped chocolate covered toffee bars.  Yuuuuum.  Another one out of Martha Stewart's Holiday Cookie magazine, these are seriously amazing.  I don't even want to think about how many calories are in one little square, so I won't.  It is the holiday season after all.

The recipe is very simple, just a bit time consuming.  Melting the toffee chocolate pieces took about 20 minutes, I seriously thought they were never going to melt.  Next time I make these I'll be sure to chop them up much finer than I did.  I used Heath bars for melting and Trader Joe's toffee almond bars for the topping.


Makes 16 squares
  • 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


  1. Preheat oven to 300 degrees, with rack in upper third. Butter an 8-inch square baking pan. Whisk to combine flour and salt into a bowl.
  2. 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 into prepared pan. With plastic on dough, chill 45 minutes.
  3. 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.
  4. Meanwhile, heat finely chopped toffee bars and cream in a saucepan, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee. Let cool slightly. Cut into squares. Let cool completely.

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