Joseph De Leo
Hands-On Time
15 Mins
Total Time
50 Mins
Yield
Makes 16 bars

How to Make It

Step 1

Heat oven to 325° F. Butter an 8-by-8-inch baking dish and line with parchment, leaving an overhang on the two long sides; butter the parchment. Whisk together the flour, baking powder, and ½ teaspoon of the salt in a medium bowl; set aside.

Step 2

In a separate bowl, beat the butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Beat in the egg and vanilla until combined. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

Step 3

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Step 4

Remove the pan from the oven and scatter the toffee pieces on the top. Return to the oven and bake until the toffee is melted, 1 to 2 minutes more. Sprinkle with the remaining ½ teaspoon of salt. Cool completely in the pan.

Step 5

Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares.

Step 6

Storage suggestion: Keep the bars at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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