Cookie recipe: Chocolate Toffee Squares

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.