The Weeknight Dessert Cookbook by Mary Younkin

Author:Mary Younkin [Younkin, Mary]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-08-23T00:00:00+00:00

WALNUT TOFFEE BARS

Yield: 16–20 bars

These rich, buttery bars are absolutely loaded with toffee flavor and crunchy walnuts. They are a sweet treat, so we like to slice them pretty small. While I absolutely love these bars with walnuts, I realize that not everyone enjoys the sharp flavor of this nut. If walnuts aren’t your thing, pecans will work nicely in this recipe.

½ cup (120 g) butter, melted

1 cup (200 g) light brown sugar

1 egg

2 tsp (10 ml) vanilla extract

1 cup (125 g) all-purpose flour

¼ tsp kosher salt

1 cup (109 g) chopped walnuts, divided

1 cup (168 g) toffee bits, divided

Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square pan with parchment paper or grease the pan well.

Combine the butter and brown sugar in a large bowl and stir well to combine. Add the egg and vanilla and stir again. Add the flour and salt and stir well. Stir in the walnuts and toffee bits, reserving 2 tablespoons of each (14 g of walnuts and 21 g of toffee bits) for the topping. Scoop into the prepared pan and spread evenly with a spatula. Sprinkle with the reserved nuts and toffee bits.

Bake for 25 to 28 minutes, or until a toothpick inserted comes out mostly clean with moist crumbs. Let the bars cool completely before slicing.

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