Happy Wednesday everybody!! Aaah I love shorter work weeks, don’t y’all? Well, I hope you guys had Monday off too, and honestly as busy as I constantly feel & how much there is always to do, I made sure I did absolutely nothing on Monday.
Y’all, and I mean nothing, me and dude binge watched 5 billion episodes of The Blacklist-which he’s been trying to get me to watch for forever and if you haven’t, check it out, really good, and that was it. Monday is probably the laziest day I’ve had in years and years unless I was sick, but that doesn’t count you know, so I was glad to see I actually have the ability to make myself do nothing which is good in small doses.
Yeah, so all of that literally has nothing to do with today’s post, but just thought I’d ramble a bit, so to today’s yumminess. These toffee bars are pretty spectacular you guys, chewy, a little dense and a lot of awesomeness. They’re not overwhelmingly toffee or caramel, just a really wonderful chewy delicious bar.
I think both parts of this bar, the crust & the caramel topping are equally delicious so I didn’t really have a favorite part, just overall really really yummy. Make some of these tonight for a wonderful mid week treat & have a wonderful day!
Important to foil & spray your foil for these bars…
for the crust, butter & brown sugar…
once, light & fluffy add your eggs, salt & vanilla…
all mixed & now for flour, baking powder…
all mixed & now for the brickle o’ bits…
nice and mixed…
into your pan…
nice & evenly pressed out into your pan…
bake, bake, bake…
now for the caramel topping…caramels, butter, condensed milk…
perfectly melted…
now onto your crust…
bake, bake, bake again…
& enjoy!!!
- 2 Cups of All-Purpose Flour.
- 1 Teaspoon of Baking Powder.
- 1/4 Teaspoon of Salt.
- 1 Generous Cup of Light Brown Sugar.
- 1 (8 Ounce) Bag of Heath Toffee Bits O' Brickle.
- 1/2 Cup (1 Stick) of Unsalted Butter, Softened.
- 1 Teaspoon of Vanilla.
- 2 Eggs.
- 8X8 Pan.
- 12-14 Kraft Wrapped Caramels (or about 1/4 Cup)
- 1/2 Cup of Sweetened Condensed Milk.
- 2 Tablespoons of Unsalted Butter.
- Preheat oven to 350 degrees F.
- Line your 8x8 pan with aluminum foil and liberally spray foil with baker's spray or non stick spray.
- With a handheld or stand mixer with paddle attachment, place your butter and brown sugar in your bowl and mix until light and fluffy.
- Now add your eggs and vanilla and mix again.
- Now add your flour, baking powder and salt and mix until just combined, you don't want to over mix.
- Now place your crust batter into your pan and using your hands (it will be really sticky) evenly press into your pan and bake for 14-16 minutes (took mine out at 15) or until just starting to set.
- Remove from the oven and start to prepare your topping.
- On low heat, place your condensed milk, butter and caramels into your saucepan.
- Continually stir until the caramels & butter are completely melted.
- Carefully & evenly pour your caramel mixture onto your crust.
- Now place back into the oven and bake for an additional 15 minutes or until the top is slightly golden brown.
- Remove from the oven and let cool completely, I placed mine in the fridge for a little over an hour to make sure it was easy to cut, then enjoy!
- I used the Heath Toffee Bits because I wanted a little kick of chocolate in there, if that's not your style just use plain toffee bits.