This recipe for Irish Shortbread Toffee Bars is a delicious mix of sweet and salty, chewy and chocolaty. It serves 12.
1 cup salted butter, at room temperature (for shortbread)
1/2 cup sugar (for shortbread)
2 cups all-purpose flour (for shortbread)
1 cup salted butter (for toffee)
1 cup sugar (for toffee)
1 can sweetened condensed milk (for toffee)
3 tablespoons maple syrup (for toffee)
1 bag bittersweet chocolate chips, 10-ounce bag (for toffee)
Sea salt, optional
Preheat oven to 350 degrees F. Using your stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3 to 5 minutes. Add the flour and beat on low speed until crumbly. Press into the bottom of an 8-inch x 11-inch baking dish and bake for 18 to 20 minutes, or until light golden brown.
Combine the butter, sugar, condensed milk and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until thick and golden brown (but not burned), about 5 to 7 minutes. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. Use all of the sauce for thicker layer, less for thinner layer.
Melt the chocolate chips in a small saucepan over low heat. Spread over the cooled caramel layer, sprinkle with sea salt if using and cool completely. Cut into squares before serving.
Recipe adapted from Kenmore
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