These Brown Sugar Toffee Bars are seriously delicious! Chewy, buttery, golden around the edges and packed with crunchy toffee bits. Just the perfect treat to welcome the weekend with.
This recipe turns one of my favorite candy bars into a dessert bar that’s pretty amazing. Using dark brown sugar intensifies the toffee flavor in these bars. And did I mention that they’re a cinch to whip up. I just love one pan treats! 😉 If you want to really put these babies over the top, serve with a big scoop of Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. Outrageously delicious! Don’t expect these to last long in your house…might as well double the batch! 😉
Another month has gone by and my Little Sweet Pea is now 3 months old! I just can’t believe how fast he is growing up. He’s not so little anymore. This past month I had to put away all of his newborn clothes. I’d be lying if I said that putting away those clothes didn’t make me sad!
He has started blowing raspberries this month and I have to say there is nothing cuter! He is so proud of his raspberry blowing! He has also recently discovered his hands and they have been hours of entertainment for him! He just loves to lick and suck on them. He is such a little ham! He loves being read to and snuggling with mom and dad. So here’s my little sweet pea’s three month photo…all 13 pounds of sugary sweetness!
Yield: about 24 bars
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder
1 cup unsalted butter, room temperature
1 1/2 cups packed dark brown sugar
2 large eggs
1 tablespoon vanilla extract
1 (8 oz) bag of Toffee Bits, with 1/4 cup reserved for topping
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
In a medium bowl whisk together the flour, baking soda, salt and espresso powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and fluffy, about 2 minutes. Add eggs and vanilla and mix well. With the mixer on low mix in dry ingredients until just combined; do not overmix. Fold in toffee bits and turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle the reserved 1/4 cup of toffee bits over the bars.
Bake until light golden brown, 20 to 25 minutes; do not overbake. Cool on wire rack to room temperature, about 2 hours, then remove bars from pan by lifting parchment overhang. Cut into 2-inch squares and serve.
Source: adapted from Cookies & Cups
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