Brown Butter Toffee Bars

Toffee Bars pic6

Valentine’s Day is not just for couples, it is a happy holiday for singles and children too, especially when it comes to food. You can pamper yourself or somebody special with a box of pixie caramel from Fannie May. Or you may consider eating out and order steak and lobster for dinner at your favorite restaurant. And for those of us who like to cook, we are ready to roll up the sleeves and hit the kitchen with a bang on Valentine’s Day. Many creative foodies literally become gourmet chefs overnight. They can turn a very simple dish into something spectacular: Mexican Chocolate Lasagna, Spicy Chocolate Pasta, Mocha Chocolate Pie, Chocolate Bacon Ice Cream. Wow, I think I am hungry.

Lynard and I like to make these special treats together so nobody gets left out of the kitchen. Plus it gets the job done faster. The first time I made these bars, I didn’t know what to expect. But can I tell you, my first bite experience was very much like hitting a jackpot. Ding, ding, ding, ding, ding, ding, little gold coins are falling out from the slot machine. This is like magic, I won!

These bars are the perfect example of good snacks. They satisfy your hunger and sweet tooth without adding too much bad stuff to your health. The only problem is they taste so good, we always end up eating more than we should. It’s hard to resist.

Preheat the oven to 350 degrees F. Cook time: 28 to 30 minutes. Lightly butter a 9 x 13 inch baking pan, preferably a light-colored aluminum pan or steel pan, whichever you have. (Dark pans cause over-browning.)

Put 1 stick of butter in a large skillet over medium heat, cook until the butter foams and turns amber brown, it takes about 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch.

Toffee Bars pic3

In a mixing bowl, stir together the all purpose flour with baking powder, nutmeg, cinnamon and salt, set aside. Grind the oatmeal into oat flour, set aside.

In the bowl of a stand mixer or using a hand mixer, combine the brown sugar and peanut butter with the butter, mix until combined. Add the eggs and vanilla, and mix until smooth, creamy and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Add the flour mixture first, then add the oat flour, mix on low speed for 30 seconds until just combined, don’t over mix. Normally I like to use a wooden spatula to mix and fold the dry ingredients. Add the white chocolate chips last.

Toffee Bars pic4

Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top and edges. Scatter the pecans all over the batter, pressing down lightly into the batter. Tips: No need to toast the nuts first. You can use more chocolate chips if you like.

Bake until golden brown, a little darker on the sides, about 28 to 30 minutes. Rotate the pan after 20 minutes if you can. Cool for 10-15 minutes, then cut into small bars. (You can cut the bars into any size you want. We used a small pizza cutter instead of a knife.) These bars tasted amazing. It is so flavorful, you won’t be disappointed. The toasted, nutty flavor plus the velvety brown sugar and the buttery taste, who can resist.

Toffee Bars pic5

Print the recipe:

Brown Butter Toffee Bars

  • Servings: 32 bars | Recipe by Leslie at Soups Ahoy
  • Print

These bars are the perfect example of good snacks. They satisfy your hunger and sweet tooth without adding too much bad stuff to your health. The only problem is they taste so good, we always end up eating more than we should. The toasted, nutty flavor plus the velvety brown sugar and the buttery taste, who can resist.

INGREDIENTS AND DIRECTIONS

1 stick butter, plus more to grease the pan
1/2 cup peanut butter, soften in microwave
3/4 cup all-purpose flour
1 1/3 cups oatmeal (Quake 1-minute), grind into oat flour (1 cup)
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon regular salt
1 1/2 cups brown sugar (lite & dark), no packing
3 large eggs, room temperature
1 teaspoon vanilla extract
1 bag (you only need 1/2 a bag, 5-6 oz) Ghirardelli white chocolate chips (dark chocolate not good in this recipe)
1/2 cup chopped walnuts or pecans, add a little salt, don’t toast, scatter on top of batter

Preheat the oven to 350 degrees F. Cook time: 28 to 30 minutes. Lightly butter a 9 x 13 inch baking pan, preferably a light-colored aluminum pan or steel pan. (Dark pans cause over-browning.)

Put 1 stick of butter in a large skillet over medium heat, cook until the butter foams and turns amber brown, it takes about 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch.

In a mixing bowl, stir together the all purpose flour with baking powder, nutmeg, cinnamon and salt, set aside. Grind the oatmeal into oat flour, set aside.

In the bowl of a stand mixer or using a hand mixer, combine the brown sugar and peanut butter with the butter, mix until combined. Add the eggs and vanilla, and mix until smooth, creamy and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Add the flour mixture first, then add the oat flour, mix on low speed for about 30 seconds until just combined, don’t over mix. Normally I like to use a wooden spatula to mix and fold the dry ingredients. Add the white chocolate chips last.

Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top and edges. Scatter the pecans all over the batter, pressing down lightly into the batter. Tips: No need to toast the nuts first. You can use more chocolate chips if you like.

Bake until golden brown, a little darker on the sides, about 28 to 30 minutes. Rotate the pan after 20 minutes if you can. Cool for 10-15 minutes, then cut into small bars. (You can cut the bars into any size you want. We used a small pizza cutter instead of a knife.) These bars tasted amazing. It is so flavorful, you won’t be disappointed.

Toffee Bars pic6


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Printed from  https://soupsahoy.wordpress.com/2015/02/14/brown-butter-toffee-bars/

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