- 16
Ingredients
- CRUST
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa
- 1/8 teaspoon salt
- 1/3 cup powdered sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, chilled, cut up
- TOPPING
- 2 (4.4-oz.) bars good-quality milk chocolate, such as Lindt, coarsely chopped
- 7 tablespoons heavy whipping cream
- 3 (1.4-oz.) chocolate-coated toffee candy bars, such as Heath bars, or 15 miniature bars, chopped
Preparation
Step 1
1. Heat oven to 325°F. Line 9-inch square baking pan with foil; spray bottom of foil with cooking spray.
2. Pulse flour, cocoa and salt in food processor 10 seconds or until blended. Add powdered sugar and brown sugar; pulse 30 seconds or until well-combined. Add butter; pulse 20 to 30 seconds or until mixture resembles coarse sand. Press into bottom of pan. Bake 20 minutes or until set. Cool to room temperature on wire rack.
3. Pulse chocolate in clean food processor 30 seconds or until finely chopped. Heat cream in small saucepan over medium heat 3 minutes or until bubbles form around edge. For ease in pouring, transfer to glass measuring cup. With food processor running, pour in hot cream; process 30 seconds or until melted and smooth. Pour over crust; cool to room temperature.
4. Sprinkle bars with toffee pieces, pressing slightly into chocolate. Refrigerate 30 minutes to firm. Remove from pan using foil; cut into bars.