Toffee Cookie Bars

Ingredients

• 1 cup unsalted butter (melted and slightly cooled)
• 1.25 cup brown sugar (packed)
• 0.25 cup granulated sugar
• 2 large eggs (at room temperature)
• 2 tsp vanilla extract
• 2 cup all-purpose flour (measured without packing)
• 1 tsp baking powder
• 0.5 tsp fine salt
• 0.5 cup unsalted butter (for the toffee sauce)
• 1 cup brown sugar (for the toffee sauce)
• 0.5 cup heavy cream (for the toffee sauce)
• 1 tsp vanilla extract (for the toffee sauce)
• 0.5 cup dark chocolate (melted, for drizzling)
• flaky sea salt (to taste, for finishing)

Steps

1. 1

   Preheat the oven to 175 °C (350 °F). Line a 23 cm (9-inch) square pan with parchment paper, leaving overhang on two sides so the bars can be lifted out.

2. 2

   Melt 1 cup of unsalted butter and let it cool for a few minutes. The butter should be liquid but not hot enough to cook the eggs.

3. 3

   In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.

4. 4

   Add the eggs one at a time, whisking after each addition. Stir in 2 tsp of vanilla until the mixture is uniform.

5. 5

   Add the flour, baking powder, and fine salt. Mix with a spatula only until no dry streaks remain; do not overmix in order to preserve a chewy texture.

6. 6

   Spread the batter in the prepared pan and smooth the surface. Bake for 20 to 25 minutes, until the edges are golden and firm but the center still looks slightly soft.

7. 7

   While the base bakes, place the ½ cup of butter, brown sugar, and heavy cream in a saucepan. Heat over medium heat, stirring, until the butter melts and the mixture begins to gently simmer.

8. 8

   Cook the toffee sauce for 3 to 5 minutes, stirring frequently, until thick, glossy, and fully combined. Remove from the heat and carefully stir in 1 tsp of vanilla, as the mixture will be very hot.

9. 9

   Remove the base from the oven and immediately pour the hot toffee sauce over the entire surface. Spread it with a spatula to cover evenly.

10. 10

    Return the pan to the oven and bake for another 8 to 10 minutes, until the topping bubbles around the edges and the center looks oozy, soft, and glossy.

11. 11

    Let the bars rest in the pan for at least 20 minutes. The toffee will set as it cools, but the center should remain tender and sticky.

12. 12

    Melt the dark chocolate and drizzle it over the bars. Finish with flaky sea salt, let the chocolate set slightly, and cut into 16 portions.

Notes

The visible source describes the method and result but does not provide exact quantities; the quantities here are an approximate reconstruction based on a blondie-style bar with toffee sauce. For cleaner cuts, cool completely before portioning; to serve them as shown in the video, warm them briefly and serve them warm.

Nutrition per serving

• dessert
• bars
• blondies
• baking
• chewy
• toffee
• dark chocolate
• vegetarian