I figured I might as well stick with this theme. It is amusing, if nothing else, and lets my readers (if I have any) have a nice little chuckle at my expense. I am a huge fan of using recipes on the back of things- backs of chocolate chip bags, backs of sugar bags, backs of shirts (just kidding about that last one. Unless there is a shirt back with a good recipe in which case I would like to hear about it!). In this case, it was a recipe that I got from the back of Heath Toffee Bits O' Brickle (there would be a little "registered" or "trade-marked" symbol next to that name if I new how to make one). Now, the only issue was that I had already used about half the bag, and the recipe called for the whole thing. I somehow did not think that this would present itself to be a major problem and almost ruin my entire dessert endeavor.
The issues were numerous. First off, I did not have nearly enough toffee, and second, I did not "stir constantly" when I was trying to make the "chewy toffee" part of these bars. Therefore, I not only ended up burning it completely, but did not make enough, so it only covered about 1/4 of the shortbread which makes up the bottom of the bars. The only part which ended up being salvagable was the part without the toffee. So mine ended up as a sort of shortbread, coconut chocolate bar. They were still really good, but I figure I will provide the authentic recipe from the back of the bag- hopefully you can learn from my mistakes and make it as the people at Heath intended!
What's Inside:
-1 cup butter, softened
-1/2 cup granulated sugar
-2 cups flour
-1 1/3 cups (8-ounce package) HEATH BITS 'O BRICKLE Toffee Bits (THE WHOLE BAG!)
-3/4 cup light corn syrup
-1 cup sliced almonds
-3/4 cup sweetened coconut flakes
How to Make Them:
1) Heat oven to 350 degrees
2) Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.
3) Bake 15 to 20 minutes or until edges are lightly browned
4) Combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
5) Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust.
6) Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
7) Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.
The issues were numerous. First off, I did not have nearly enough toffee, and second, I did not "stir constantly" when I was trying to make the "chewy toffee" part of these bars. Therefore, I not only ended up burning it completely, but did not make enough, so it only covered about 1/4 of the shortbread which makes up the bottom of the bars. The only part which ended up being salvagable was the part without the toffee. So mine ended up as a sort of shortbread, coconut chocolate bar. They were still really good, but I figure I will provide the authentic recipe from the back of the bag- hopefully you can learn from my mistakes and make it as the people at Heath intended!
What's Inside:
-1 cup butter, softened
-1/2 cup granulated sugar
-2 cups flour
-1 1/3 cups (8-ounce package) HEATH BITS 'O BRICKLE Toffee Bits (THE WHOLE BAG!)
-3/4 cup light corn syrup
-1 cup sliced almonds
-3/4 cup sweetened coconut flakes
How to Make Them:
1) Heat oven to 350 degrees
2) Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.
3) Bake 15 to 20 minutes or until edges are lightly browned
4) Combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
5) Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust.
6) Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
7) Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.
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