Baking Kids Love
In Baking Kids Love (Andrews McMeel Publishing), from which this recipe is excerpted, pastry chef and cookbook author Cindy Mushet shares delicious, fun, and crowd-pleasing recipes that get the kids in the kitchen and ready to help along. This recipe for milk chocolate toffee bars is easy to prepare, and bars are always a favorite treat.
1/2 cup (1 stick) unsalted butter, softened
1 cup tightly packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup toffee baking bits
Measuring cups and spoons
8-inch square baking pan
1 large and 1 medium bowl
1. Before you begin: Position an oven rack in the center of the oven, and preheat the oven to 350 degrees F. Turn the pan upside down and mold a piece of aluminum foil to the outside. You should have about an inch of overhang around the edges. Slide the foil off the pan bottom, and turn the pan right side up. Slip the foil inside the pan. Fold down any foil that extends past the top edges over the outsides. Lightly butter the foil, or use pan spray.
2. Mix the dough: Put the butter and sugar in the large bowl. Using the mixer, beat on low speed for 1 minute. Turn up the speed to medium and beat for another minute. The mixture should be blended and smooth. Turn off the mixer. Using the spatula, scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-low speed until well blended. Turn off the mixer. Scrape down the sides of the bowl.
Next, put the flour, baking powder, and salt in the medium bowl and whisk until blended. Add the dry ingredients to the butter mixture and beat on low speed just until no patches of flour are visible. Add the chocolate chips and toffee bits and continue to beat on low until they are evenly blended in the mixture.
3. Fill the pan and bake: Using the spatula, scrape the dough into the prepared pan, and smooth the top in an even layer. Bake for 35 to 40 minutes, until the top is golden brown. Using the oven mitts, transfer the pan to a cooling rack and let cool completely.
4. Unmold and cut: To remove the big bar from the pan, grasp the foil at the top in 2 places opposite each other and gently pull upward. Set the big bar on a cutting board, and gently peel off the foil. Using the chef’s knife, and starting at one side, cut the square into 6 equal strips. Then cut 6 equal strips in the opposite direction. You will have 36 bars. Of course, you can cut the cookies larger or smaller, if you like. Store in an airtight container or a re-sealable plastic bag for up to 4 days.
Makes 36 squares
From Baking Kids Love © 2009 by Sur La Table with Cindy Muschet. Photographs © Maren Caruso. Reprinted with permission from Andrews McMeel Publishing, LLC.
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