With a cookie crumb base, an irresistible toffee centre and a ganache topping, these squares are almost sinful.

  • Portion size 96 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010


Ganache Topping:
Toffee Filling:


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.

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
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Baking & Desserts

Chocolate Toffee Squares