Mocha Toffee Bars

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.