Mocha Toffee Bars
These bars freeze well!
1 cup unsalted butter, softened
1 cup brown sugar, firmly packed
1 large egg yolk
1 1/2 tsp vanilla
3 Tbsp instant espresso powder, dissolved in 2 Tbsp of boiling water
1/2 tsp salt
2 cups all-purpose flour
8 oz semi-sweet chocolate, melted
3/4 cup salted roasted cashews, finely chopped
In a bowl with an electric mixer, cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Beat in the egg yolk; add the vanilla and the espresso mixture, a little at a time. Beat the mixture until it is well combined. Add the salt and flour, and beat again.
Spread the batter evenly in a 15x10x1-inch jelly roll pan, and bake it in the middle of a preheated 350°F oven for 15 to 20 minutes, or until it pulls away slightly from the edge of the pan.
Spread the melted chocolate evenly over the baked layer, and sprinkle the cashews over it. Gently press nuts into chocolate. Let the mixture cool in the pan on a rack, cut it into 48 bars, and chill it for 15 to 20 minutes or until the chocolate is firm.
Makes 48 servings
Allergy Warning: Contains milk and eggs and wheat and other nuts