Shortbread Toffee Bars

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So, I love surfing the web for recipes and testing recipes till I am not only happy with the result, but after all the testing I want to make and eat it again.  Well, I found a recipe that I did not have to alter too much to get exactly what I like. 

I love Health Bars and Toffee.  I love Shortbread.  I love Chocolate. Combine all three ingredients and well, I could not put it down. In fact I had it for breakfast. I brought the bar to work and my co-workers had it for breakfast and dessert for lunch, so, now I know its a hit!! Monday thru Thursday, I work for my brother doing accounting.  My brother owns a trucking company, and truck drivers have an eclectic palate as well as the woman that run dispatch.  Needless to say everyone loved them.  So, without further adieu, here is the recipe.

113 grams (1/2 cup) of unsalted butter at room temperature

105 grams (1/2 cup) firmly packed light brown sugar

3/4 teaspoon vanilla extract

130 grams (1 cup) All Purpose Flour

Topping

180 grams of 60% cacao Ghirardelli Bittersweet Chocolage chopped into pieces

1/2 cup of Toffee Bits and Finely Chopped Walnuts

Directions:

  • Preheat oven 350 degrees
  • Line the botton and sides of an 8" pan with aluminum foil.
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  • Add the flour mixture till incorporated. (scrap down sides)
  • Spread the shortbread evenly on the bottom of the prepared pan and bake for 20 minutes (flip at 10 minutes) or until the shortbread is golden brown. (I did 18 minutes in my stove, which was perfect.)
  • Remove from the oven and immediately spreads the chocolate chunks and put it back in the oven for 1 minute. (I tried both the 60% Cacao Ghiradelli chocolate and Nestle semi-sweet chocolate and the Ghiradelli 60% gave it a great flavor, less sweet, but definitely more of a deeper chocolate flavor.)
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  • Remove the shortbread from the pan and foil and cut.

 (Recipe adapted from JoyofBaking.com)

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