Hazelnut Toffee Squares
- Active Time 15m
- Total Time 4h 45m
Yields about 4 dozen squares.
You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.
- 8 ounces unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces bittersweet chocolate, chopped
- 1/4 cup milk
- 1 cup chopped hazelnuts, toasted
Heat the oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
With a wooden spoon or a mixer, cream the butter and brown sugar until smooth and no lumps remain. Add the egg yolk, vanilla, and salt; beat until well blended. Add the flour; mix until dough begins to come together (if you’re using an electric mixer, set it on low speed). Pat the dough into the pan. Bake until dough begins to pull away from the sides of the pan and keeps a slight indentation when pressed lightly, 26 to 28 minutes.
Meanwhile, melt the chocolate and the milk in a double boiler, stirring as little as possible to prevent separating.
Pour the warm ganache over the warm baked cookie crust and spread it evenly. Sprinkle with the nuts and let cool completely until chocolate has set, about 4 hours.
Cut into 1 1/2-inch squares.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
114 calories; 7g total fat; 15mg cholesterol; 18mg sodium; 13g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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