Irish Toffee Shortbread Recipes

RECIPE: IRISH SHORTBREAD TOFFEE BARS

Steps:

• Make the shortbread: Arrange the rack in the middle of the oven and heat to 350°F. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
• Transfer to an 8x11-inch baking dish. Bake until light golden brown, 18 to 20 minutes. Place on a wire rack.
• Make the toffee: Place the butter, sugar, condensed milk, and maple syrup in a medium saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until thickened and golden brown (but not burned), 5 to 7 minutes. Pour over the shortbread layer. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) Let sit until set, at least 1 hour or overnight.
• Melt the chocolate chips in a small saucepan over low heat. Pour over the cooled caramel layer and spread into an even layer. Sprinkle with sea salt (if using), and cool completely. Cut into 12 pieces before serving.

IRISH TOFFEE SHORTBREAD

Steps:

• For Shortbread: Preheat oven to 350°F. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the shortbread into a 9-inch square pan. Bake for 25 to 30 minutes, until the edges are golden brown. Allow to cool.
• For Toffee: Melt the 1/2 cup butter in a heavy 2-quart saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil stirring constantly. Continue stirring constantly for 5 more minutes.. Remove from heat and stir in Irish Cream Flavoring. Pour over the cooled shortbread.
• For Topping: Melt the chocolate chips and butter in a small saucepan over medium-low heat. Stir until smooth. Pour over cooled toffee and smooth with the back of a spoon to cover entire surface. Refrigerate until firm. Remove from refrigerator and cut into 16 squares.