Mocha Toffee Bars
Adapted from The Gourmet Cookie Book
Tender crust with strong coffee flavor. Quick and easy to put together.
Ingredients
2 sticks unsalted butter, cold, cut into 16 pieces
½ cup (115 g) brown or dark brown sugar
2 teaspoons finely ground coffee (I used Turkish coffee)
½ teaspoon salt
2 cups all purpose flour
8 ounces bittersweet chocolate (I used Ghirardelli’s 60% cocoa)
3/4 (generous) cup salted roasted cashews, chopped
Directions
1. Preheat oven to 350 deg F. Line a 9x13 inch cake pan horizontally and vertically with foil, with overhang. Butter the foil.
2. In the bowl of a food processor, pulse flour, salt, coffee and sugar until combined.
3. Add butter pieces and pulse until a crumbly mixture is formed.
4. Spread evenly in prepared cake pan. Pat down firmly with hands. Bake in preheated oven 15-20 minutes until lightly browned on top.
5. Remove from oven and immediately sprinkle chocolate chips evenly on top of the hot crust. Let it sit a few minutes on a cooling rack so that the chips melt. Spread evenly with a spatula.
6. Sprinkle the cashews on top of the chocolate layer.
7. Cool completely, chill in the fridge 15-20 minutes until the chocolate is firm. Cut into bars and serve.
