Mocha Toffee Bars
Adapted from Gourmet magazine.
Servings 48 bars
Calories 112kcal
Equipment
- stand mixer with paddle attachment, or hand mixer and large bowl
- 15-½ x 10-½ x 1 inch jelly-roll pan
- large angled spatula (optional, but helpful for spreading the shortbread)
Ingredients
- 2 sticks unsalted butter softened
- 1 cup firmly packed brown sugar
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 3 tablespoons instant espresso powder or 4 tablespoons instant coffee, dissolved in 2 tablespoons boiling water
- ½ teaspoon salt
- 2 cups unbleached all-purpose flour
- 8 ounces semisweet chocolate chips or half semisweet + half bittersweet, melted
- ¾ cup salted roasted cashews chopped
Instructions
- Preheat the oven to 350° F/175° C.
- In the bowl of the stand mixer cream the butter, then add the brown sugar and beat the mixture until it is light and fluffy.
- Beat in the yolk, then add the vanilla and the espresso mixture a little at a time, beating between additions. Continue to beat the mixture until it is combined well.
- Add the salt and the flour, and beat the mixture until is combined well.
- Spread the batter evenly in a jelly-roll pan, 15 ½ by 10 ½ by 1 inch, and bake it in the middle of a preheated 350° F. oven for 15 to 20 minutes, or until it pulls away slightly from the edge of the pan.
- Spread the melted chocolate evenly over the baked layer and sprinkle the chopped cashews over it. Let the mixture cool in the pan on a rack, cut it into 48 bars, and chill it for 15 to 20 minutes or until the chocolate is firm.
Nutrition
Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Calcium: 11mg | Iron: 1mg