Eggnog Toffee Squares
Adapted just very slightly from Baking in a Tornado
These delightful little squares are like toffee with a soft shortbread cookie crust, and it doesn’t stick to your teeth like toffee sometimes does. They would go well with a cup of hot chai or coffee or even a glass of holiday eggnog.
Every Saturday I have a virtual party on my Sumptuous Spoonfuls facebook page. This was one of the recipes shared last Saturday and I was immediately smitten with it. I mean, Eggnog with Toffee over a shortbread crust? Oh please, yes! I adore toffee, and I love eggnog and the two together, well, let’s just say I was sold as soon as I read the NAME.
I looked at the ingredients in the recipe and was a little scared … whoa. I
never rarely use THAT much butter in a recipe … but I went ahead and made them anyway. Hey, it’s the holidays, right? Time to indulge, just a little, right?
I took these little squares to our yoga Christmas party and they were a big hit. Or at least a few people confessed to eating several of them. I cut them in very small squares because they are incredibly decadent and rich, so eating several isn’t so much of a sin. Or at least I’m going with that story.
My “toffee” layer was more like water than a thick toffee, which worried me a bit, but it worked out just fine. In the oven, it bubbled up nicely and made a wonderful toffee taste. Some of the liquid absorbed into the crust, too, which made it just all the more wonderful.
- 1 1/2 sticks butter, softened
- 3/4 cup brown sugar
- 1 egg yolk
- 1 1/2 cups flour
- 1/4 tsp salt
- 1/2 cup light corn syrup
- 1/2 stick butter
- 1/4 cup brown sugar
- 1/4 cup eggnog
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 10 oz.of semi sweet or dark chocolate chips
- Preheat the oven to 350 degrees. Spray a 13x9x2 inch baking pan with cooking spray.
- In a small mixing bowl, cream the butter and brown sugar together, then stir in the egg yolk. Mix in the flour and salt. It will start to form into a ball. Press into the bottom and a little bit up the sides of the prepared pan. Set in the oven to bake until it starts to brown around the edges, roughly 15 minutes. Remove from the oven and set aside.
- Put the toffee ingredients in a microwave safe mixing bowl and microwave on high for 1 1/2 minutes. Stir and then microwave another 2 minutes. (I'm not sure if I did the 2nd warming because my mixture was very thin.) Pour this mixture over the crust and bake for 20 minutes. The toffee mixture will be nice and bubbly.
- Remove the baked toffee squares from the oven and sprinkle the chocolate chips over the top. Set the pan back in the oven for another minute or until the chocolate chips have melted enough to be spreadable.
- Pull the pan out of the oven and, using a knife, gently spread the melted chocolate chips over the top. Set in the refrigerator or other cool place. Cool for about 30 minutes or until the chocolate is set and the bottom has cooled completely, then cut into small squares.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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