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Camelia

Toffee Espresso Cookie Bars

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Course: Dessert
Ingredients Method

Ingredients
  

  • Toffee Espresso Cookie Bars ingredients :
  • ½ C unsalted sweet cream butter softened
  • ½ C light brown sugar packed
  • ¼ C sugar
  • 1 large egg
  • ½ tsp pure vanilla extract
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • 11/2 C flour
  • 1 C Espresso Chips
  • 1 C Semi Sweet Chocolate Chips
  • 1 ½ C Heath Bits O' Brickle English Toffee Baking Bits
  • Chocolate Ganache :
  • ½ C semi sweet chocolate chips
  • ¼ C heavy whipping cream
  • 1 small disposable piping bag

Method
 

  1. Preheat the oven and line a 9x13 baking dish with parchment paper
  2. Using a standing mixer, cream together the butter, brown sugar, sugar, egg and vanilla until combined
  3. In a large bowl, whisk together the flour, baking soda, baking powder and salt until combined
  4. Gradually whisk in the dry ingredients into the wet until combined
  5. Fold in ¾ C espresso chips
  6. Fold in ¾ C semi sweet chocolate chips
  7. Fold in ¾ C toffee baking bites
  8. Press the dough into the baking dish
  9. Sprinkle the remaining espresso chips, semi sweet chocolate chips and
    toffee bites on top
  10. Bake in the oven for 20-25 minutes or until lightly brown
  11. Remove and allow to cool completely before cutting into bars
Chocolate Ganache :
  1. Using a small pot, bring the heavy whipping cream to a simmer
  2. Pour over the chocolate chips in a bowl
  3. Allow to sit for a few minutes before whisking until smooth
  4. Scoop into the piping bag
  5. Cut the tip and drizzle over the bars
  6. Allow to harden for 30 minutes before enjoying !