Sunday Night® Chocolate Toffee Shortbread Bars
Like a candy bar, but so much better. These show-stoppers start with a simple shortbread but quickly elevate with layers of caramel cream, our chocolate sauce, and toffee almond brickle. Your dessert game just made it to the championships. Score!
¾ cup (1½ sticks) unsalted butter, softened
¾ cup packed dark brown sugar
1 egg yolk
1½ cups all-purpose flour
½ teaspoon salt
1 (14-ounce) can (1¼ cups) sweetened condensed milk
2 tablespoons butter
1 tablespoon vanilla
1 (9.2-ounce) jar Sunday Night® Dark + Decadent Premium Dessert Sauce,* room temperature
¾ cup almond brickle pieces** or chopped, toasted pecans
Preheat oven to 350°F. Grease the bottom and sides of a 13x9x2-inch baking pan or coat with nonstick spray.***
In a large mixer bowl beat butter with an electric mixer on medium-high for 30 seconds. Add brown sugar and beat until combined, scraping bowl with a rubber spatula as needed. Add egg yolk and beat well. Add flour and salt; beat on low until combined. Pat mixture evenly into prepared pan, using hands. (If dough sticks to your fingers, try flouring them or using a square of parchment paper to pat dough.) Bake 15 minutes or until golden in color with lightly browned edges. Transfer to a wire rack.
Meanwhile, in a medium saucepan with a heavy bottom, add sweetened condensed milk and butter. Cook and stir over medium-low heat until bubbly. Cook and stir 5 minutes more (mixture will thicken and darken slightly in color). Remove from heat; stir in vanilla. Pour mixture over baked shortbread layer and spread evenly. Bake about 10 minutes or until the top layer is golden in color.
Return pan to wire rack. Pour Sunday Night Chocolate Premium Dessert Sauce evenly over the baked layers, tilting pan as needed for sauce to spread. Cool 30 minutes. Sprinkle with almond brickle pieces, pressing them gently into chocolate; cool completely. Cover and refrigerate 2 hours; slice into bars.** Store bars, covered, in the refrigerator for up to 4 days or freeze wrapped tightly, for up to 3 months. Let chilled bars stand at room temperature for 5 to 10 minutes before serving. If frozen, thaw overnight in the refrigerator.
Tips From Eileen
*Tip: Substitute any chocolate variety of Sunday Night® Premium Dessert Sauce. If chocolate sauce is refrigerated, in a microwave-safe container,heat saucein the microwave oven on high for 10 seconds or until pourable.
**Tip: You can find almond brickle pieces sold in bags near the chocolate chips in the baking aisle of most grocery stores.
***Tip: For easy cutting, line the greased pan with a piece of parchment that overlaps the two long sides of the pan. Before cutting the chilled bars, use a knife to loosen the short sides from the pan and pull up on the parchment from the long sides. Transfer to a cutting board. To get 32 bars, cut into eight rows (long side) by four rows (short side).
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