These Soft Toffee Cookie Bars have a buttery brown sugar base that melts in your mouth, and are topped off with a layer of semi-sweet chocolate and sea salt. My recipe is egg free, nut free, and can also be made DF with substitutes.
Servings: 24bars
Author: Lisa Ngo, Safely Delish
Ingredients
1cupbrown sugar, packed(I like to use dark brown sugar; light will also work)
1cupbutter or margarine, softened
1teaspoonvanilla extract
2Tablespoonsmaple syrup
2 1/4cupsall purpose flour (lightly spooned into measuring cup, and leveled off with a knife – not packed or scooped).
1Tablespooncornstarch
1Tablespoonbaking powder
1/2teaspoonsalt
2cupschocolate chips
Sea salt, optional(for topping)
Instructions
Preheat oven to 350F, and grease bottom of 9"x13" pan.
Stir together softened butter or margarine, brown sugar, vanilla, and maple syrup.
Whisk together flour, cornstarch, baking powder and salt. Add mixed dry ingredients to wet ingredients and stir until combined. (The dough will be thick, this is normal! Just keep stirring until combined).
Press dough evenly into greased 9x13 pan, flattening with a spatula.
Bake 17 minutes, or until edges are a light golden brown (it may look underbaked, but will set nicely as it cools).
Immediately after removing from oven, sprinkle 2 cups of chocolate chips evenly on top of bars. Allow to sit until chips have softened completely – the heat from the hot bars will melt the chocolate. Once chocolate chips are softened, gently spread chocolate over tops of bars with a spatula until evenly covered (less pressure is better, so the tops of the cookie bars stay intact). Sprinkle with sea salt, if desired.
Allow bars to cool and chocolate to set before cutting into squares with a sharp knife. They'll be worth the wait!