Dark chocolate ganache, buttery toffee bits and sliced almonds on top of a chocolate shortbread crust create these rich and addicting Chocolate Toffee Bars.
Heath Candy Bars are one of my all-time favorite kinds of candy. The rich buttery, melt-in-your-mouth toffee, coated in milk chocolate is such a perfect combo. I have an old family recipe to make a homemade version of chocolate-covered toffee, that I like to make at Christmas. It’s awesome, but better suited to less humid weather than we are having right now. Instead, the next best thing are these Chocolate Toffee Bars.
The unique thing about these, that sets them apart from so many brownie-type bars is the bottom layer. It’s not a chewy brownie layer, but rather a super-chocolatey shortbread crust, that absolutely melts in your mouth. And with just a touch of cinnamon added, you are going to LOVE it. You can mix the crust up quickly by using your food processor, but if you don’t have one, you can mix it all together with a pastry blender or a couple of forks. The goal is to have it resemble coarse sand. You can also get in there with your fingers if you want as well.
Next, you press the crumbs firmly in the bottom of a square pan and bake it. Once it’s cooled a bit, you are going to make a rich chocolate ganache. You know what ganache is? Don’t be intimidated…it’s just chocolate and cream melted together to create a velvety fudge layer. If you Google “ganache”, you will find all kinds of recipes with different proportions of chocolate and cream. That’s because ganach can be used for all kinds of things. If it’s thinner, you can pour it over a cake, if it’s thicker, you can use it as a filling in baked goods. It can even be cooled and whipped like chocolate mousse. The key is to have the proper proportions. For our use here, it’s going to be a thick, creamy fudge layer on our crust. Be sure to use good quality chocolate for the BEST chocolate flavor. It doesn’t have to be the most expensive, but just a better-quality brand from the grocery store. Remember, great ingredients=great recipes with great flavor.
Once you have poured your ganache over the crust, you just sprinkle on the chopped up toffee bars and sliced almonds. That’s it! The hardest part is you have to wait at least 30 minutes for them to firm up. Share them with your family or any of your friends who, like me LOVE toffee! Happy Baking!
Adapted from a Cooking Club Magazine recipe
Serves 16 bars
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 cup flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/3 cup powdered sugar
- 1/4 cup brown sugar
- 1/2 cup butter, chilled and cut into tablespoons
- 1/2 cup whipping cream
- 8 oz. semisweet, bittersweet or dark chocolate, finely chopped
- 3 (4.4 oz.) chocolate-covered toffee bars, such as Heath or Skorr, chopped
- 1/3 cup sliced almonds
- Heat oven to 325 degrees F. Line a 9-inch baking pan with foil; lightly spray with cooking spray; set aside.
- In food processor, pulse flour, cocoa, salt, powdered sugar and brown sugar together until blended.
- Add butter and pulse 30 seconds, until mixture looks like sand. Press evenly into bottom of prepared pan.
- Bake at 325 degrees F.for 20-22 minutes, until set. Cool 15 minutes.
- In small saucepan, heat whipping cream over medium heat, until it begins to bubble around the edges. Remove from heat.
- Add chopped chocolate and whisk until smooth and melted. Pour over crust; let stand 5 minutes.
- Sprinkle toffee pieces and sliced almonds evenly over chocolate; press down lightly. Chill at least 30 minutes before serving.