Irish Shortbread Toffee Bars Recipes

SHORTBREAD TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350°
• Line a 9×13 pan with foil and spray lightly with nonstick spray.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

IRISH SHORTBREAD TOFFEE BARS

Steps:

• For the shortbread: 1. Preheat oven to 350°F. 2. In the bowl of a stand mixer fitted with a beater blade (or with an electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. 3. Add the flour to the butter & sugar mixture and beat on low speed until crumbly, making sure not to over-mix the dough. 4. Press into the bottom of an 8 x 11-inch baking dish and bake for 18 to 20 minutes, or until light golden brown. For the toffee: 1. Combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan. 2. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until it is thick and golden brown (but not burned), about 5-7 minutes. 3. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) For the chocolate: 1. Melt the chocolate chips in a small saucepan over low heat. 2. Spread over the cooled caramel layer, sprinkle with sea salt (if using), and cool completely. Cut into squares before serving.

IRISH SHORTBREAD COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.