Posts Tagged ‘Toffee Bars’

The ChocolateDoctor’s Triple-Layer Salted, Crispy Chocolate-Caramel Toffee Bars

Friday, August 19th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is one of the easiest bar recipes you will ever make. Crispy texture, creamy caramel and yummy chocolate—nothing could be better. The recipe calls for butter crackers, but you can easily substitute saltine crackers, wafer-cream cookies, or even Oreos with or without the filling. The salt sprinkle on the top layer of chocolate takes the edge off of what might otherwise be a little too sweet.

Prep time: 25 minutes
Total time: roughly about 1hour, 25 minutes
Yield: 48 servings

90 buttery rectangular crackers (Town House, light & Buttery Original Crackers, 13.8 oz. by Keebler)
1 can (14 ounces) sweetened condensed milk
1 cup packed light brown sugar
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 cup whole milk
1 tablespoon pure vanilla extract
2 cups (12 ounces) Choclatique Milk Chocolate Chips
1/4 tablespoon course sea salt


  1. Line a 13 x 9-inch pan with aluminum foil leaving small overhang. Spray the foil with pan release.
  2. Place 30 crackers on bottom of pan.
  3. In a 2-quart saucepan, mix the condensed milk, sugar, butter, salt and milk. Cook over medium heat until butter is melted, stirring frequently.
  4. Increase the heat to medium-high; bring to a slow boil cooking for 5 minutes while stirring constantly.
  5. Remove from the heat and stir in the vanilla extract.
  6. Working quickly while the caramel is hot, pour one-third of the caramel mixture over the crackers in pan. Arrange the next 30 crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
  7. In small microwave-safe bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until melted and very smooth. Pour over the top layer of caramel and spread the chocolate evenly with an offset spatula.
  8. Lightly sprinkle the chocolate topping with the course salt.
  9. Refrigerate for about 1 hour or until set.
  10. Using the foil end lift out of the pan; trim the edges and cut into 6 by 8 rows. Store covered for up to 4 days, if it lasts that long.

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The ChocolateDoctor’s Thanksgiving Day Toffee Bars

Tuesday, November 20th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Sometimes you just don’t have time to bake a pecan pie for the holidays. You still want that homemade look and taste of toasted pecans, but the last thing you want to do is buy a store-bought pie. This is a great solution when you need it fast.

This is a short and busy week for us at Choclatique. We will be filling orders for the holiday and trying to pull everything together for our own celebrations. It definitely puts our staff on overdrive and this is just the beginning of the holiday season for us. So last night I got a head start on something sweet and simple to test for my Thanksgiving dinner. It was quite yummy and picture perfect. The best part the recipe is that it calls for ingredients almost everyone has in their pantry.

Hey, how can you go wrong with fresh butter, toasted pecans mixed with the toffee and Choclatique chocolate? Yum!

Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
Yield: 24 bars

Ingredients for the base:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 cup pecan halves
TOFFEE TOPPING (ingredients and directions follow)
1 cup Choclatique Milk Chocolate Chips

Directions for the base:

  1. Preheat oven to 350° F.
  2. Combine the flour and brown sugar in large bowl. With a pastry blender, or better yet, an electric food processor, cut in the butter, vanilla and almond extracts until fine crumbs form (it’s okay if a few large crumbs remain).
  3. Press mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan.
  4. Sprinkle the pecans over crust.
  5. Prepare TOFFEE TOPPING (see below); drizzle evenly over pecans and crust.
  6. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface.
  7. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.

Ingredients for the toffee:
2/3 cup unsalted butter
1/3 cup packed light brown sugar
1/4 teaspoon pure vanilla extract

Directions for the toffee:

  1. Combine the butter and 1/3 cup packed light brown sugar in small saucepan.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Stirring constantly continue to boil boiling 30 seconds.
  4. Drizzle immediately over base.

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