Sunday, December 5, 2010

Strike it rich with Toffee Millionaires

One does feel like they've hit the jackpot when biting into a Toffee Millionaire (click for the recipe) from Martha Stewart Living magazine.
   It’s a delicious, family-friendly square that does nothing but please the taste buds.
   People who love Skor or Heath bars will feel like they won the lottery, as either of these two bars are chopped up and melted into cream to comprise a Toffee Millionaires layer.
   That sounds so good, and tastes so good, that I have to repeat it again: Skor or Heath bars, chopped up and melted into cream.
   And that’s not all – pieces of the bars are scattered overtop the cream mixture to provide the perfect crown to a perfect treat.
   I deviated from the recipe in one aspect: The shortbread layer baking time. The recipe says to bake it until it is golden brown and the center is firm, about 70 minutes.
   That length of time kind of freaked me out, so I checked the shortbread at 50 minutes and took it out then, as the golden brown and firm center requirements were filled. The Millionaires tasted terrific, so it didn’t suffer from a shorter baking time.
   Make sure to heed the recipe’s advice, though, when it comes to finely chopping the bars that are melted into the cream. Smaller pieces of bar will make the melting process much faster.
   Toffee Millionaires are quite easy to make.
   Butter and brown sugar are mixed together and combined with flour and salt. The resulting dough is pressed into an 8-inch square baking pan and chilled for 45 minutes.
   The dough is pierced all over with a wooden skewer, then baked (I baked it for 50 minutes instead of 70), and left to cool for a few minutes.
   Meanwhile, finely-chopped chocolate-covered toffee bars are heated with cream in a saucepan (I used whipping cream) until the bars are melted and the mixture is smooth.
   The mixture is poured over the shortbread, and sprinkled with coarsely-chopped toffee bars (don’t worry if they melt slightly). The shortbread is cut into squares and left to cool completely.

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