Description
Delicious bar cookies with a caramel-tasting, shortbread-type base
Ingredients
1 c butter, plus 1 Tbsp, softened
1 c brown sugar
1 large egg yolk
1 c gluten free flour, plus 3 Tbsp
2 tsp vanilla extract
1 – 12oz bag chocolate chips
1 c crushed toffee pieces
Instructions
In a stand mixer, beat together the butter, brown sugar, and egg yolk until fluffy. Add the flour, and beat just until combined. Add vanilla. Dough will be thick. Refrigerate for at least one hour.
Preheat oven to 325℉, and with 1 Tbsp butter generously grease a 12 x 16″ baking pan (use the butter wrappers to spread the butter around).
Using floured hands, press into the greased pan until it is even. Bake for 25 minutes, or until the edges are golden. Remove from oven, and sprinkle chocolate over the bars. Return to the oven for a minute or two, until the chocolate is glossy. Carefully spread the chocolate with an offset spatula. Sprinkle with toffee pieces, gently pressing into the chocolate.
Allow the bars to cool and the chocolate to set before cutting into desired size.
Notes
If you choose to use a 1lb chocolate bar instead of chips, freeze the chocolate, then crush it.
Trader Joe’s toffee chips are perfect for this recipe. Again, freeze them, so they crush easier.
I usually cut the bars 7 by 7 — it just makes a nice sized bar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
