Chocolate Toffee Squares
With a cookie crumb base, an irresistible toffee centre and a ganache topping, these are truly sinful.
Servings: 96
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 70 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 3% |
| folate | 1% |
-
2 cups (500 mL) vanilla wafer crumbs (about 60 cookies)
2 tbsp (25 mL) granulated sugar
1/3 cup (75 mL) butter, melted
1 egg
Toffee Filling:
1 cup (250 mL) butter
1 cup (250 mL) packed dark brown sugar
1 can (300 mL) sweetened condensed milk
1/4 cup (50 mL) corn syrup
Ganache Topping:
6 oz (175 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
Preparation:
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper, leaving 1/2-inch (1 cm) overhang for handles; set aside.
In bowl, combine crumbs with sugar. Whisk butter with egg; stir into crumb mixture until moistened. Press into prepared pan; bake in centre of 350°F (180°C) oven until golden and firm to the touch, about 10 minutes. Let cool on rack.
Toffee Filling: In saucepan, melt together butter, sugar, condensed milk and corn syrup over medium heat, stirring. Simmer over medium-low heat, stirring constantly, until candy thermometer reaches thread stage (230° to 234°F/110° to 112°C), 12 to 15 minutes. Pour over base. Refrigerate until cold, about 1 hour.
Ganache Topping: Place chocolate in bowl. In microwave or on stove, bring cream to boil; pour over chocolate, whisking until smooth. Let cool to room temperature. Pour over toffee layer; refrigerate until set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Using paper handles, transfer bars 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.
Additional Information
Source
Canadian Living Magazine: December 2006
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