0 Picture
Ingredients
- 1 1/4 cups (300 mL) flour
- 1/3 cup (75 mL) icing sugar
- 3 tbsp (40 mL) unsweetened cocoa powder
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) butter, softened
- 1 1/2 cups (375 mL) whipping cream
- 3 tbsp (40 mL) icing sugar
- 3/4 tsp (3 mL) vanilla
- 2 butter toffee chocolate bars (39 g each), coarsely crushed
- 2 tbsp (25 mL) chocolate syrup
Details
Servings 8
Preparation
Step 1
Preheat oven to 350ºF (180ºC). To prepare crust, combine flour, 1/3 cup (75 mL) icing sugar, cocoa and salt in a bowl. Mixing by hand with a rubber spatula or wooden spoon, add butter and stir until a soft dough forms. Shape dough into a ball. Using floured hands, press dough evenly onto an ungreased cookie sheet to form a 10 inch (25 cm) round.
Bake for 15 – 17 minutes or until firm. Cool crust completely on cookie sheet on a rack.
Using medium speed of an electric mixer, beat cream, 3 tbsp (40 mL) icing sugar and vanilla until stiff. Spread whipped cream over crust. Sprinkle with crushed chocolate bars and drizzle with chocolate syrup. Cover and refrigerate for up to 2 hours. Cut into wedges.
.
Review this recipe