Brownies & Bars, Dessert

Raspberry Toffee Chocolate Chip Bars

Many of the things I make are out of necessity to use up something in my fridge or pantry.  I recently noticed many jars of homemade raspberry jam on the top shelf of the fridge half full (or half empty, depending on your attitude).  Why???  So, I needed to make something using raspberry jam.  When I attempted to open the first jar…stuck.  I believe I figured out the reason for multiple jars in the fridge.  If it’s stuck shut, open a new one, much easier.

These bars have a buttery shortbread base with raspberry jam and mini chocolate chips.  I added toffee bits with the chocolate chips for some added flavor.

1¾ cups flour
1 cup sugar
1 cup cold butter, cubed
1 egg
1 tsp vanilla
1 cup seedless raspberry jam
1/4 cup miniature semisweet chocolate chips
1/4 cup toffee bits

In large bowl, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in egg and vanilla just until moistened.  Set aside 1 cup crumb mixture for topping.

Press remaining mixture into a greased 11 x 7 baking pan.  Bake at 350° for 5 minutes.  Spread with jam and sprinkle with reserved crumb mixture.  Bake 35-40 minutes longer or until golden brown.

Sprinkle with mini chips and toffee bits. Return to oven for 30 seconds or until chips are glossy.  Cool completely on a wire rack.  Cut into bars. 

Cookies, Dessert

Brownie Cookies with Toffee & Toasted Walnuts

When my daughter tasted the Lemon Date Nut Bread I made and posted yesterday, she said, “It’s good…but where’s the chocolate?”  So, in honor of Lindsay, today is all about chocolate!

Brownie Cookies with Toffee & Toasted Walnuts

1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1¾ cups brown sugar
4 eggs
1 Tbl vanilla
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
5 (1.4oz) chocolate covered English toffee bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped

Preheat oven to 350°. Toast walnuts on cookie sheet for 8 minutes, cool. Melt chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. With electric mixer, beat sugar and eggs in large bowl until thick. Beat in chocolate mixture and vanilla. Combine flour, baking powder and salt in small bowl. Beat flour mixture into chocolate mixture, then add toffee and nuts. Chill batter until firm, about 45 minutes.
Line 2 large baking sheets with parchment, waxed paper, or silpat. Drop batter by cookie scoop onto sheets. Bake just until tops are dry and cracked but cookies are still soft to touch, about 10 minutes. Cool on sheets, very important, the toffee is too sticky when hot.