Chocolate Toffee Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Toffee Squares

This recipe makes 96 squares servings

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Nutritional Info
Per squares: about -
cal 8484 cal
pro 1 g1g pro
total fat 6 g6g total fat
sat. fat 3 g3g sat. fat
carb 9 g9g carb
fibre 00 fibre
chol 14 mg14mg chol
sodium 14 mg14mg sodium
potassium 28 mg28mg potassium
% RDI: -
calcium 22 calcium
iron 11 iron
vit A 44 vit A
folate 22 folate
  • Preparation time: 15 minutes Chill: 1-1/2 hours
  • Total time : 45 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 2 tbsp cornstarch 2 tbsp cornstarch
  • 1/4 tsp salt 1/4 tsp salt
  • 1 cup unsalted butter , softened1 cup unsalted butter, softened
  • Toffee Filling:
  • 1 cup packed dark brown sugar 1 cup packed dark brown sugar
  • 1 cup unsalted butter 1 cup unsalted butter
  • 1 can (300 mL) sweetened condensed milk 1 can (300 mL) sweetened condensed milk
  • 1/4 cup corn syrup 1/4 cup corn syrup
  • Ganache Topping:
  • 6 oz good-quality bittersweet chocolate , chopped6 oz good-quality bittersweet chocolate, chopped
  • 2/3 cup whipping cream 2/3 cup whipping cream

Preparation

In 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.

Source : Canadian Living Holiday Cookbook: Fall 2010

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