Salted Toffee Squares

When my mom was here helping out with the baby she told me about a dessert that they had at the Cabot Links resort. She said that she thought it was the most expensive dessert that she had ever ordered (I think she might be forgetting the flaming desserts in San Diego!). She said the squares were similar to others that she tried, but what made these stand out is that they were flecked in real gold! I haven’t tried the Cabot Links dessert; I’m just using my imagination based on the menu description!

You might be asking yourself who in their right mind would add real gold to a dessert … well, let me introduce myself. My name is Sarah, and I happen to possess some edible gold leaf, because that’s just how I roll! Sur la Table had edible gold leaf in their clearance bin ages ago, and I knew I would eventually find a use for it. (Don’t tell my husband that I bought it with no purpose in mind, because apparently that’s considered impractical!) Besides using it for a lesson for my kids, I hadn’t used the gold leaf until last week when I decided to replicate the recipe from Cabot Links.

To say that these bars are decadent is an understatement. I think it’s the sweetened condensed milk, it always seems to make things over the top. Back in high school, my prom date drank a whole can of sweetened condensed milk, but that’s a story for another day! When you make these, cut them into tiny squares, or you’ll be overwhelmed with the awesomeness that is shortbread, caramel and chocolate! I don’t care what the Duchess of Windsor said, some things can be too rich!

I will also say that I think this is the recipe that dirties the most dishes. If you’re nice enough to make these, someone else should be nice enough to clean up!

When you add the salt to the caramel, use a light hand, and don’t use regular salt. If you don’t have the light sea salt flakes, then just leave the salt out. You want the salt to enhance the caramel, you don’t want to crunch into something that belongs on a french fry.

I’m curious, what’s the most decadent dessert that you’ve ever ordered?

Salted Toffee Squares

Ingredients:

Bottom Layer

  • 1 1/4 c. Flour
  • 1/4 c. confectioner’s sugar
  • 1/2 c. butter, softened

Second Layer

  • 1/2 c. butter
  • 1/2 c. brown sugar, packed
  • 2 Tbsp corn syrup
  • 1/2 c. sweetened condensed milk
  • 1/4 tsp sea salt (I like Maldon Flakes)

Top Layer

  • 2 c. chocolate chips
  • edible gold leaf! (this is obviously not necessary!)

Instructions:

  1. For the bottom layer, crumble all four ingredients well. Press into an ungreased 9″ x 9″ pan, and bake at 350º for 20 minutes.
  2. While the crust is baking, combine the first four ingredients for the second layer into a heavy saucepan.
  3. Bring to a boil over medium heat, and boil for 5 minutes. You need to be stirring this constantly. After the 5 minutes, remove from heat and stir, until thickened, with a wooden spoon.
  4. Pour toffee mixture over the bottom layer.
  5. sprinkle the salt over the caramel. Fight the urge to add more salt. This just needs a hint.
  6. Place the pan in the fridge while you melt the chocolate.
  7. Melt chocolate chips over low heat, stirring often.
  8. Spread over toffee layer.
  9. Chill.
  10. Cut into tiny squares. If you’ve invested in the gold leaf, add it here.

5.0 from 1 reviews

Salted Toffee Squares
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Salted Toffee Squares
Ingredients
  • Bottom Layer
  • 1¼ c. Flour
  • ¼ c. confectioner’s sugar
  • ½ c. butter, softened
  • Second Layer
  • ½ c. butter
  • ½ c. brown sugar, packed
  • 2 Tbsp corn syrup
  • ½ c. sweetened condensed milk
  • ¼ tsp sea salt (I like Maldon Flakes)
  • Top Layer
  • 2 c. chocolate chips
  • edible gold leaf! (this is obviously not necessary!)

Instructions
  1. For the bottom layer, crumble all four ingredients well. Press into an ungreased 9″ x 9″ pan, and bake at 350º for 20 minutes.
  2. While the crust is baking, combine the first four ingredients for the second layer into a heavy saucepan.
  3. Bring to a boil over medium heat, and boil for 5 minutes. You need to be stirring this constantly. After the 5 minutes, remove from heat and stir, until thickened, with a wooden spoon.
  4. Pour toffee mixture over the bottom layer.
  5. sprinkle the salt over the caramel. Fight the urge to add more salt. This just needs a hint.
  6. Place the pan in the fridge while you melt the chocolate.
  7. Melt chocolate chips over low heat, stirring often.
  8. Spread over toffee layer.
  9. Chill.
  10. Cut into tiny squares. If you’ve invested in the gold leaf, add it here.

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Leave your two cents

4 Comments

  1. Shauna

     /  August 19, 2013

    Wow, now that is some decadent yumminess that I totally want to try!

  2. Oh my gosh! These look sinfully delicious. The gold is over the top (and SO cool!).

  3. Thanks Colleen. They really are delicious… even without the gold!

  4. Thanks Shauna. I hope you do try them and let me know how they turn out.

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