Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch
metal baking pan. Put a long piece of parchment paper in the
bottom of the pan, letting the parchment extend up two sides of
the pan and overhang slightly on both ends. Place another piece of
parchment paper in the same manner, perpendicular to the first
sheet. (This will make it easy to remove the bars from the pan after
they have baked.)
In a medium bowl whisk together the flour, baking soda, salt and
espresso powder; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat
together the butter and brown sugar until light and fluffy, about 2
minutes. Add eggs and vanilla and mix well. With the mixer on low
mix in dry ingredients until just combined; do not overmix. Fold in
toffee bits and turn batter into prepared pan, smoothing top with
rubber spatula. Sprinkle the reserved 1/4 cup of toffee bits over the
bars.
Bake until light golden brown, 20 to 25 minutes; do not overbake.
Cool on wire rack to room temperature, about 2 hours, then remove
bars from pan by lifting parchment overhang. Cut into 2-inch
squares and serve.
Originally Submitted
4/8/2015
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