Chocolate Toffee Squares

Chocolate Toffee Squares
Chocolate Toffee Squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-3/4

    cups (425 mL) all-purpose flour

  • 1/4

    cup (60 mL) granulated sugar

  • 2

    tbsp (30 mL) cornstarch

  • 1/4

    tsp (1 mL) salt

  • 1

    cup (250 mL) unsalted butter, softened

  • Toffee Filling:

  • 1

    cup (250 mL) packed dark brown sugar

  • 1

    cup (250 mL) unsalted butter

  • 1

    can (300 mL) sweetened condensed milk

  • 1/4

    cup (60 mL) corn syrup

  • Ganache Topping:

  • 6

    oz (170 g) good-quality bittersweet chocolate, chopped

  • 2/3

    cup (150 mL) whipping cream

Directions

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.

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