Crisp Toffee Bars

Name: Crisp Toffee Bars
Total time: 1 h
Yield: About 2 dozen bars
Ingredients: 2 sticks/225 grams unsalted butter, cold but not frozen, more for buttering the pan; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup/210 grams soft-packed dark brown sugar; 2 cups/240 grams unbleached all-purpose flour; 1 cup/100 grams slivered or sliced almonds (or walnut pieces), toasted, or 6 ounces/170 grams chocolate chips or small chunks

Recipe from Charlotte Druckman

Adapted by Julia Moskin

Crisp Toffee Bars — Melina Hammer for The New York Times

Total Time: 1 hour
Rating: 4(368)
Comments: Read comments

The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan). —Julia Moskin

Featured in: Fashioning Cast-Iron Pans for Today’s Cooks

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Ingredients

Yield:About 2 dozen bars

2sticks/225 grams unsalted butter, cold but not frozen, more for buttering the pan
½teaspoon salt
1teaspoon vanilla extract
1cup/210 grams soft-packed dark brown sugar
2cups/240 grams unbleached all-purpose flour
1cup/100 grams slivered or sliced almonds (or walnut pieces), toasted, or 6 ounces/170 grams chocolate chips or small chunks

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
Step 3
With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
Step 4
With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
Step 5
Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
Step 6
Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
Step 7
Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that’s a good sign.
Step 8
Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
Step 9
Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

Ratings

4 out of 5

368 user ratings

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Comments

ellen7 years ago

this is sheer butterscotch heaven. I don't cut off the rounded arcs. I slice this into wedges after cutting out the center as a circle. Brilliant. delicious. and the other thing is, why "wipe" the bottom of the glorious butter?

I do sprinkle these with a modicum of confectioner's sugar, just for the pretty.

MyPOV7 years ago

The cast iron pan is perfect method and I followed the recipe. Used both nuts and chocolate and 12" cast iron. In my oven first go at 35 minutes too dry. Checked second go at 20 min.,left to 25. Anywhere in between 20 - 25 would've worked. Must let cool completely or they will break up. Can't hurry love. I'm trying to figure out why I need to make a third batch this week. Crumbs are good on ice cream, or to mix in home made.

Joy7 years ago

I made these in a 9'' ceramic tart pan, and they came out looking beautiful! The dough was a bit crumbly, so I added 2 tablespoons of cognac (I expect bourbon would be delicious as well!) for a flavor boost -- very tasty!

These bars are moderately sweet, perfect for an afternoon tea!

LIndaL1 year ago

This was excellent. Worked perfectly.

Hedwig S.1 year ago

Made with pecans and dark chocolate chips. Baked in a 10” skillet. My son pointed out the sad truth: this is just a giant cookie.

greta 12-222 years ago

Easy, fun, my husband likes them. They are not a “delicacy”. They are sweet and rich and finish a meal with someone you love. These are work-horses. Enjoy the ease and decadence.

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