Bars- Mocha Toffee Cashew Bars
Source of Recipe
The Best of Gourmet Featuring the Flavors of Paris
List of Ingredients
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablelspoons instant-espresso powder dissolved in 2 tablespoons boiling water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz. fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), choppedRecipe
Preheat oven to 350 degrees F.
Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, abut 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combine well. Add flour and salt and mix at low speed until just combined.
Spread batter evenly in an ungreased 15 1/2- by 10 1/2- inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away form edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking: base can burn easilty.)
While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan or barely simmering water, stirring occasionally, then remove top of double boiler or bowl form heat. Spread chocolate over warm base and immediatly sprinkle with cashews. Cool completely in pan or a rack, then cut into 48 bars. Chiilluntil chcolate is firm, about 15 minutes
Cooks' note:
Cookies keep, layered between sheets of wax or parchment paper and chilled in an airtight container, 2 weeks.
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