Here is a family favourite for you. It’s so delicious and you won’t regret making it, like, tomorrow.
It’s kind of in the realm of your favourite chocolate bar. Without so much crap though. Just all the right tasty crap.
Shortbread bottom. Caramel Toffee Centre. Chocolate Top. Yes, these are so tasty. The recipe makes two 8×8 inch pans, but if you only have one, use your 9×13 inch pan along with a 9×5 inch loaf pan.
I can’t tell you enough about them, so I’m going to leave it short instead. Make them, you’ll love them, my sisters can attest to that!
Chocolate Toffee Squares
2 1/2 c fresh ground soft white wheat (or whole wheat pastry flour, white whole wheat or all purpose white flour)
1/2 c sugar
1 c plus 2 tbsp butter
Cut butter into sugar and flour. Press into two 8″x8″ pans, or one 9″x13″ casserole/cake pan AND one 9″x5″ loaf pan. Bake at 350F until the edges are starting to brown. Take out and place on cooling rack.
1 can sweetened condensed milk
1 c butter
1 c brown sugar
1/4 c maple syrup or corn syrup
Melt butter, add remaining. Bring to a boil over medium-high heat, then turn down and boil for 3 minutes. Take it off heat and pour it ontop of the baked bottom. Cool in fridge or freezer until it starts to firm up.
2 c chocolate chips
2 tbsp butter
Melt butter and chocolate in a microwave or double boiler. Spread overtop of firmed up middle layer. Cool in fridge or cool area. Slice, and serve!