English Toffee Shortbread Bars Recipes

SHORTBREAD TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350°
• Line a 9×13 pan with foil and spray lightly with nonstick spray.

SHORTBREAD WEDGE COOKIES

Steps:

• Preheat oven to 325°F (163°C). Line two 8-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Tip: Parchment is used so you can easily remove the shortbread and not cut it while it's in the pan. I like to use a square of parchment and I cut a 1-inch slit in the center of each side. This helps reduce the amount of creases when lined in the pan.)
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as necessary. Add the vanilla and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as necessary. Add the flour and cornstarch and beat on low speed for 1 minute as the mixture begins to combine. Turn the mixer up to medium speed and beat for 1-3 minutes or until the dough clumps together. (It will eventually, just keep mixing it.) If you're adding dry add-ins (see above), this is when you'll add them.
• Divide dough in half. If you want to be totally accurate, weigh the halves to make sure they're even. Recipe makes almost 1.5 lbs of plain dough (will weigh more if you added add-ins). Press each half of dough into a prepared cake pan. You want it nice and compact in the pans. Sprinkle with optional coarse sugar. Dock the surface all over with a fork to prevent air bubbles.
• Bake the shortbread for 28-30 minutes or until very lightly browned on top and around the edges.
• Remove from the oven, place pans on a wire rack, and cool shortbread for 10-15 minutes. Carefully remove the shortbread from the pans by picking it up with the parchment paper on the sides. Cut each into 8 large, 12 medium, or 16 small wedges. You want to make sure you cut the shortbread while it's still warm. Enjoy warm or cool shortbread completely on wire racks.
• Cover and store shortbread at room temperature for up to 1 week. If you added a topping such as glaze, icing, buttercream, or melted chocolate, refrigerate after 2 days.

ENGLISH TOFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 350F degrees.
• Line a 9×13 baking pan with foil.
• Using a hand mixer or stand mixer, beat butter, brown sugar, flour and salt just until combined. Mix will be a tad crumbly.
• Press mixture evenly into the bottom of the lined pan. Bake for 15 minutes just shortbread is lightly brown. Remove from oven.
• Meanwhile, combine sweetened condensed milk, butter and vanilla in a medium bowl. Pour over shortbread and put back into the oven to bake for another 15-18 minutes. You want the caramel middle just to be set. Remove from oven.
• Sprinkle the chocolate chips (*reserving 1/4 cup) over the bars. Wait 2 minutes and then spread the melted chocolate in an even layer over the bars. Immediately sprinkle with toffee bits and walnuts.
• If desired, melt the reserved 1/4 cup of chocolate chips in the microwave and drizzle over the bars- this is simply for aesthetics- so only take the extra step if you're feeling it! Let bars completely cool before cutting into 24 bars.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.