Chocolate Toffee Squares
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This recipe makes 96 squares servings
Nutritional Info |
|
|---|---|
| Per squares: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 0 |
| chol | 14 mg |
| sodium | 14 mg |
| potassium | 28 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 4 |
| folate | 2 |
- Preparation time: 15 minutes Chill: 1-1/2 hours
- Total time : 45 minutes
Ingredients
- 1-3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- Toffee Filling:
- 1 cup packed dark brown sugar
- 1 cup unsalted butter
- 1 can (300 mL) sweetened condensed milk
- 1/4 cup corn syrup
- Ganache Topping:
- 6 oz good-quality bittersweet chocolate, chopped
- 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.
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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