Rating: 2.5 stars
87 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 35
  • 1 star values: 26
Rebekah Peppler

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Credit: Joseph De Leo

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Makes 16 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

  • 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.

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

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

Nutrition Facts

222 calories; fat 12g; saturated fat 7g; cholesterol 39mg; sodium 184mg; protein 2g; carbohydrates 26g; sugars 16g; fiber 1g; iron 1mg; calcium 23mg.
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