Toffee Bars Recipe

Toffee Bars: Preheat your oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil or parchment paper.

Shortbread: In a bowl, whisk the flour with the salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until combined. Beat in the vanilla extract. Scrape down the sides and bottom of the bowl. Add the flour mixture and beat just until incorporated and you have clumps of batter (not a solid ball of dough). 

Evenly spread the shortbread batter onto the bottom of the prepared pan. Lightly prick with the tines of a fork. Bake for about 20 minutes or until the shortbread is golden brown.

Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or just until the chocolate chips start to melt. Remove from oven and, with an offset spatula or back of a spoon, evenly spread the chocolate. Sprinkle the toffee bits or chopped nuts over the chocolate. Place the pan on a wire rack to cool completely.

Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 bars.

Store in an airtight container. These will keep for a couple of weeks at room temperature or in the refrigerator. They can also be frozen.

Makes about 16 bars.

Note: If using nuts instead of toffee bits. Place the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then finely chop.