Sunday, 2 June 2013

Toffee Bars

Okay, this bad boy needs to come with a warning - ADDICTIVE. I made it, I took it to work with me and none of us could leave it alone. The combination of sugars, pecans and dairy milk was just too much and we devoured the box in record time. Bad news, I have another tupperware full at home so will be bringing that with me tomorrow. You NEED this in your life, trust me, I'm a self-confessed, sweet-toothed expert!

All you need is:
250g plain flour
220g light brown sugar
100g butter
100g pecans (I added extra)
185g chocolate chips/chunks - I used Dairy Milk, roughly chopped into chunks
Toffee Topping (150g butter, 150g sugar)

[Adapted from My Baking Addiction]

First things first, make sure you oven is at 180 (fan assisted)

Grab a bowl, combine the flour and sugar. With a fork (or blender), 'cut' the butter into the mix until you're left with fine crumbs. It's okay if there are a few large crumbs left though.

You need to press this mix into the bottom of a baking pan (13 x 9 x 2 inches is the recommended size). When you've forked it down into the pan to make the base, scatter over your pecans. Cheeky tip - I lined my pan with foil and added some of that low cal cooking spray - it just makes things a bit easier later on.

Now comes the time to prepare the, ahem very low calorie...toffee topping. Combine your 150g butter and 150g sugar in a small frying pan and cook over a medium heat. You need to stir constantly until the mixture comes to a boil, if not it will stick and burn. Take off the heat and stir for another 30 seconds before using immediately to pour over the base and pecans. Again, it will stick to the pan if not and nobody wants to try and get that off the pan!

After you've poured the toffee mix over the pecans/base, bake for about 20 minutes or until topping is bubbling and golden.

Remove from the oven and  spinkle milk chocolate chips over the top - do this straight away. Press the chocolate gently into the bubbling toffee.

Cool on a wire rack, you can probably get about 34-36 chunks out of this batch once cool. If you're like me, you'll be impatient and not be able to wait for it to cool but trust me, leave it to cool, it is virtually impossible to cut it into chunks while it's even slight warm!

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