With a cookie crumb base, an irresistable toffee centre and a ganache topping, these squares are almost sinful.
- Portion size 96 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 6 oz good-quality bittersweet chocolate chopped
- 2/3 cups whipping cream
- 1 cup packed dark brown sugar
- 1 cup unsalted butter
- 1 can sweetened condensed milk
- 1/4 cup corn syrup
MethodIn food processor, pulse flour, sugar, cornstarch and salt. Pulse in butter just until mixture holds together. Press evenly into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Prick all over with fork; refrigerate for 30 minutes.
Bake in 350 F (180 C) oven until light golden, 20 to 25 minutes. Let cool on rack.
Toffee Filling: In saucepan, melt sugar, butter, condensed milk and corn syrup over medium heat, stirring. Reduce heat to medium-low; cook, stirring constantly, until candy thermometer reaches thread stage of 230 to 234 F (110 to 112 C), 25 to 30 minutes. Pour over base. Refrigerate until cold, about 1 hour.
Ganache Topping: Place chocolate in bowl. In microwave oven or on stove, bring cream to boil; pour over chocolate, whisking until smooth. Let cool to room temperature. Pour over toffee layer, spreading evenly. Refrigerate until set, about 1 hour.
Using paper handles, transfer to cutting board. Peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into 1-inch (2.5 cm) squares.
Nutritional facts Per squares: about
- Sodium 14 mg
- Protein 1 g
- Calories 84.0
- Total fat 6 g
- Potassium 28 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 4.0