It’s almost Father’s Day and I’m taking a practice run at a party-worthy treat. Toffee Bars with Pistachio, Dark Chocolate and Sea Salt and a perfect combination of salty, sweet and a smidge of savory. They are portable, pretty and a little outside the “regular” bar cookie box.
Hate pistachios? No problem, toasted pecans or almonds substitute just perfectly.
Toffee Bars with Pistachio, Dark Chocolate and Sea Salt
Makes 24 bars
- 1 C (2 sticks) butter, softened
- 1 C dark brown sugar
- 1 T vanilla
- 1 egg yolk
- 1/4 t salt
- 2 C flour
- 1/2 C milk chocolate chips
- 1/2 C dark chocolate chips
- 2/3 C pistachio pieces
- 1/2 T sea salt (I like fleur de sel)
- 2 T white chocolate shavings (optional)
Heat oven to 350. Line a 9×13 pan with foil and lightly coat with nonstick cooking spray.
Use a stand mixer to cream butter and dark brown sugar. Add egg yolk, vanilla and salt. Scrape sides, mix until well combined.
Turn mixer to low and add flour. Press dough evenly into prepared pan.
Bake for 25-30 minutes. Check at 25. Crust should be soft and lightly golden brown.
immediately sprinkle dark and milk chocolate chips on hot crust. Let stand 5 minutes, spread melted chocolate evenly over the surface.
Quickly add pistachios, fleur de sel and white chocolate shavings.
Allow to cool completely. Cut into squares and share.
Recipe modified from “Toffee Bars,” Betty Crocker’s New Cookbook, page 113, 1996