Chocolate Chip Toffee Skillet Tart

By srumbel

No time to make a fancy dessert? No one will know or care with this easy, one-bowl, 10-minute Chocolate Chip Toffee Skillet Tart!
from /thecafesucrefarine.com

Ingredients

• 4 ounces butter very soft
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1 ¼ cups dark brown sugar
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup flour
• ¾ cup mini chocolate chips divided 3/4 cup - 1/4
• ¾ cup toffee bits divided 1/2 cup- 1/4
• 2 tablespoons regular size chocolate chips for garnish, if desired

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350˚F. Spray a 9-inch cast iron skillet (or a 9-inch heavy duty, oven-safe skillet) with baking spray.

Stir butter with a wooden spoon or sturdy spatula in a medium size bowl for 1 minute until soft and fluffy. Add molasses, vanilla, dark brown sugar and salt. Stir until smooth.

Add eggs, one at a time, stirring until well blended after each addition.

Sprinkle flour over the top and stir just until all the flour is incorporated. Add 1/2 cup of the chocolate chips and 1/2 cup of the toffee bits. Stir till combined. Set remaining chips and toffee bits aside.

Transfer batter to prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center of the tart come out clean or with just a few moist crumbs.

Sprinkle top of tart with reserved chocolate chips and toffee bits (and regular size chips, if using).

Serve warm or allow to cool and rewarm in a 250˚F oven for 10 minutes before serving.

Café Tips for making this Chocolate Chip Toffee Skillet Tart

You can make this tart early in the day and just pop it back in a low oven during dinner. It will be deliciously gooey and warm when it’s time for dessert. Serve it with a scoop of vanilla ice cream for lots of ooohs and aaaahs!

This Chocolate Chip Toffee Skillet Tart freezes well. Allow it to cool completely then freeze it in the pan or on a plate, uncovered for an hour. Then wrap tightly in plastic wrap or store in a large ziplock bag. Freezing the tart uncovered at first will keep the pretty chocolate chip topping from getting smushed.

If tart is frozen, allow it to thaw for several hours. Serve at room temperature or rewarm just before serving.

Because you don’t use a mixer to make this Chocolate Chip Toffee Skillet Tart, the butter needs to be very soft. You can soften butter by letting it sit at room temperature for several hours but sometimes that’s not enough. The microwave is a wonderful way to soften butter in minutes. Each microwave is a little different though so you’ll have to experiment a bit to see how long it takes with yours. Start with a minute on power level 1 (10%). Then proceed in 20-30 second increments until it’s super soft – but not melted. My old microwave would soften a stick of butter in less than two minutes. With my current microwave, it takes closer to 4 minutes. It really does vary from one model to another!

You don’t have to have a cast iron skillet to make this dessert, any heavy duty oven-safe skillet will work. If you don’t have one, you’re missing out on a wonderful kitchen work-horse. I use mine for chicken, steak, salmon, veggies, cornbread, sweet rolls, biscuits, cobblers and a zillion other things. They’re not expensive and, unlike lots of other cookware, will last a lifetime.

This recipe calls for They’re not expensive. Toffee bits can be found in many larger grocery stores in the chocolate chip section or They’re not expensive.

For a pretty garnish, I like to use a combination of mini chocolate chips and regular size chocolate chips. You can definitely just use the mini chips for this tart if you don’t feel like fussing with the two different sizes.

Servings: 12