On the 4th Day of Christmas Cookies I bring you the most amazing thing you’ve put in your mouth, Toffee Bars. I love going beyond the traditional cookie sometimes for a cookie exchange and these have become a classic holiday recipe in our family.
A buttery crust followed by a gooey toffee layer and then a crisp little chocolate to top it all off. I love cutting these on the small side so they’re perfectly bite-sized and I add a pinch more kosher salt than the recipe calls for because the balance of salty to sweet is perfection.
If you haven’t made anything in our “12 Days of Christmas Cookies” series yet, trust me – these are the ones you should start with.
- 1/2 cup butter or margarine
- 2 cups sugar
- 1/2 tsp salt
- 1 cup flour
- 1 14oz can sweetened condensed milk
- 2 tbsp butter
- 1/4 tsp salt
- 1oz unsweetened chocolate
- 2 tbsp butter
- 3 tsp vanilla
How to cook Toffee Bars
- Cream butter or margarine, 1/2 cup sugar and salt together. Add in flour. Pat mixture in to 13×9 inch pan. Bake at 350 for 15 minutes until light brown. While baking, mix together the condensed milk, butter and salt in a sauce pan until butter melts. Stir and cook over medium heat for 5 minutes until the mixture thickens and becomes smooth. Stir in 2 tsp of vanilla. Spread mixture over the baked layer and bake again at 350 for 12-15 minutes or until golden. Best when just slightly undercooked! Melt chocolate and 2 tbsp butter and add in 1 1/2 cups sugar and 1 tsp vanilla. Blend with 2 tbsp hot water. Spread frosting over bars while still warm and cut into bar shapes.
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