English Toffee Bars
also called toffee bars · toffee squares · almond roca bars
- Bakery
- serves 24
- recipe says 1 hr
- Bars & Brownies
Three ways to read this recipe
The table
| Preheat the oven to 350°F (175°C) | |||||
| Line a 9x13-in pan with parchment | |||||
| 1 cup(225 g)unsalted butter | beat | fold | press into the pan and bake at 350°F for 20 min | scatter over the hot base, soften 5 min | spread the chocolate, scatter the topping |
| 1 cup(200 g)light brown sugar | |||||
| 1 large(20 g)egg yolk | |||||
| 1 tsp(5 mL)vanilla extract | |||||
| 2 cups(260 g)all-purpose flour | |||||
| 1/2 tsp(3 g)table salt | |||||
| 2 cups(340 g)semisweet chocolate chips | |||||
| 1 cup(85 g)toasted sliced almonds | |||||
| 1/2 cup(85 g)toffee bits | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
3beat
4fold
goes in with what step 3 made
6scatter over the hot base, soften 5 min
goes in with what step 5 made
7spread the chocolate, scatter the topping
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min3 of 5 steps give no time
- Needs you
- about 5 min
- If you get it wrong
- Narrow — the base is butter and sugar and it goes from gold to burnt in the last two minutes of the bake, with no scraping it back
beat
not timedfrom the start
fold
not timedfrom the start
press into the pan and bake at 350°F for 20 min
20 minwalk away(we think)from the start
scatter over the hot base, soften 5 min
5 minneeds you(we think)20 min in
spread the chocolate, scatter the topping
not timed25 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x13-in pan · oven
See how it is written
>> title: English Toffee Bars
>> category: Bars & Brownies
>> tags: toffee, chocolate, almond, dessert, oven
>> counters: Bakery
>> aka: toffee bars, toffee squares, almond roca bars
>> servings: 24
>> time: 1 hr
>> slack: narrow — the base is butter and sugar and it goes from gold to burnt in the last two minutes of the bake, with no scraping it back
Preheat the #oven{} to 350°F (175°C).
Line a #9x13-in pan{} with parchment.
Beat @unsalted butter{1%cup}(225 g) with @light brown sugar{1%cup}(200 g), @egg yolk{1%large}(20 g), and @vanilla extract{1%tsp}(5 mL).
Fold @all-purpose flour{2%cup}(260 g), @table salt{1/2%tsp}(3 g) into @&(~1)butter mixture{}.
>> step: press into the pan and bake at 350°F for 20 min
Press @&(~1)dough{} into the pan and bake at 350°F for ~{20%min}.
>> step: scatter over the hot base, soften 5 min
Scatter @semisweet chocolate chips{2%cup}(340 g) over @&(~1)hot base{} and let them soften ~{5%min}.
>> step: spread the chocolate, scatter the topping
Spread @&(~1)softened chocolate{} smooth, then scatter @toasted sliced almonds{1%cup}(85 g), @toffee bits{1/2%cup}(85 g) over the top.