Toffee-flavored bars
Votes: 1
Time: 3 hours 5 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 181, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 26 G., fiber 1 G., cholesterol 39 mg, sodium 79 mg, sugar 18 G.
Calories 181, total fat 8 G., saturated fats 4 G., proteins 2 G., carbohydrates 26 G., fiber 1 G., cholesterol 39 mg, sodium 79 mg, sugar 18 G.
The combination of brown butter and brown sugar gives this dessert a toffee-like flavor and a soft, chewy texture, while a touch of nutmeg adds a spicy note. The dessert is baked in a large sheet, drizzled with chocolate, and cut into small bars that are easy to eat like cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, plus extra for greasing the pan
- 1 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp. grated nutmeg
- 0.5 tsp fine sea salt
- 2 cups brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups whole hazelnuts
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly grease a 22x32cm baking pan, preferably a light-colored aluminum or steel pan. Dark pans may cause the baked goods to burn.
- Heat a large skillet over medium heat, add the butter, and cook until foaming and amber-brown, 3–5 minutes. Pour the butter into a large bowl and set aside until cool to the touch.
- Meanwhile, sift the flour, baking powder, nutmeg, and salt into a bowl. In the bowl of a stand mixer or with a hand mixer, beat the brown sugar and butter until smooth. Add the eggs and vanilla and mix until smooth, thick, and light, about 3–5 minutes. The mixture should be truly light and airy, like frosting. Add the sifted flour mixture and knead by hand until smooth.
- Pour the dough into the prepared baking dish and spread it into an even layer, smoothing the surface. Sprinkle with hazelnuts, pressing gently until they're about halfway submerged in the dough.
- Bake until the top is evenly set and nutty brown, about 35 minutes. Let cool completely, at least 2 hours, before slicing into 2-inch bars.
Author of the recipe - Amy Thielen is a chef, food writer, and television personality specializing in Midwestern cuisine and food culture.
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