Chocolate Toffee Bars Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: PACKED BROWN SUGAR,
3 tbsp: SOFTENED BUTTER,
1/2 cup: FLOUR,
1/4 tsp: BAKING POWDER,
EGG,
1/2 cup: PACKED BROWN SUGAR,
1 tbsp: FLOUR,
1/2 tsp: BAKING POWDER,
1/2 tsp: VANILLA,
1/4 tsp: SALT,
1/2 cup: SEMI-SWEET CHOCOLATE CHIPS,
CHOCOLATE GLAZE, BELOW
Directions:
MIX 1/4 CUP BROWN SUGAR AND BUTTER; STIR IN 1/2 CUP FLOURAND 1/4
TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS FIRMLY INTO 8 X 8 X 2
MICROWAVABLE DISH. MICROWAVE FOR 4 TO 6 MINUTES AT 50% POWER. MIXTURE
WILL LOOK ALMOST DRY. LET STAND FOR 5 MINUTES UNCOVERED. MIX EGG, 1/2
CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING
POWDER,VANILLA AND SALT. STIR IN CHOCOLATE CHIPS. SPREAD OVER COOKED
LAYER. MICROWAVE FOR 7 TO 10 MINUTES ON 50% POWER. TOP WILL START TO
LOSE GLOSSINESS. (DO NOT OVER COOK). COVER LOOSELY AND LET STAND FOR
5 MINUTES. UNCOVER AND COOL COMPLETELY. DRIZZLE WITH GLAZE.
REFRIGERATE FOR 30 MINUTES. CUT INTO 2" X 1 1/4" BARS. REFRIGERATE
ANY BARS THAT REMAIN. CHOCOLATE GLAZE; MICROWAVE 1 TABLESPOON COCOA,
1 TABLESPOON BUTTER AND 1 TABLESPOON WATER IN A 2 CUP MEASURE.
MICROWAVE ON FULL POWER FOR 20 TO 30 SECONDS. MIX IN 1/2 CUP POWDERED
SUGAR. UNTIL SMOOTH. ****** NOTE: CONVENTIONAL OVEN INSTRUCTIONS HEAT
OVEN TO 350 F. USE UNGREASED PAN 8 X 8 X 2 INCHES. OMIT 1/2 t BAKING
POWDER IN CRUMBLY MIXTURE. BAKE MIXTURE FOR 10 MINUTES. SPREAD WITH
CHOCOLATE MIX. BAKE FOR 15 MINUTES OR TILL GOLDEN BROWN. FOR GLAZE,
MIX COCOA, MARGARINE AND BOILING WATER IN A SAUCE PAN. COOK OVER LOW
HEAT UNTIL THICK AND SMOOTH; REMOVE FROM HEAT. BEAT IN POWDERED SUGAR
UNTIL SMOOTH.
Source from luhu.jp
TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS FIRMLY INTO 8 X 8 X 2
MICROWAVABLE DISH. MICROWAVE FOR 4 TO 6 MINUTES AT 50% POWER. MIXTURE
WILL LOOK ALMOST DRY. LET STAND FOR 5 MINUTES UNCOVERED. MIX EGG, 1/2
CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING
POWDER,VANILLA AND SALT. STIR IN CHOCOLATE CHIPS. SPREAD OVER COOKED
LAYER. MICROWAVE FOR 7 TO 10 MINUTES ON 50% POWER. TOP WILL START TO
LOSE GLOSSINESS. (DO NOT OVER COOK). COVER LOOSELY AND LET STAND FOR
5 MINUTES. UNCOVER AND COOL COMPLETELY. DRIZZLE WITH GLAZE.
REFRIGERATE FOR 30 MINUTES. CUT INTO 2" X 1 1/4" BARS. REFRIGERATE
ANY BARS THAT REMAIN. CHOCOLATE GLAZE; MICROWAVE 1 TABLESPOON COCOA,
1 TABLESPOON BUTTER AND 1 TABLESPOON WATER IN A 2 CUP MEASURE.
MICROWAVE ON FULL POWER FOR 20 TO 30 SECONDS. MIX IN 1/2 CUP POWDERED
SUGAR. UNTIL SMOOTH. ****** NOTE: CONVENTIONAL OVEN INSTRUCTIONS HEAT
OVEN TO 350 F. USE UNGREASED PAN 8 X 8 X 2 INCHES. OMIT 1/2 t BAKING
POWDER IN CRUMBLY MIXTURE. BAKE MIXTURE FOR 10 MINUTES. SPREAD WITH
CHOCOLATE MIX. BAKE FOR 15 MINUTES OR TILL GOLDEN BROWN. FOR GLAZE,
MIX COCOA, MARGARINE AND BOILING WATER IN A SAUCE PAN. COOK OVER LOW
HEAT UNTIL THICK AND SMOOTH; REMOVE FROM HEAT. BEAT IN POWDERED SUGAR
UNTIL SMOOTH.
Source from luhu.jp