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TOFFEE MILLIONAIRES




Source of Recipe


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TOFFEE MILLIONAIRES
1 cup (2 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 1/4 tsp. coarse salt
3/4 cup packed light-brown sugar
1 cup finely chopped chocolate-covered toffee bars plus 1/2 cup coarsely chopped chocolate-covered toffee bars (about 10 oz. total)
1/4 cup heavy cream
Preheat oven to 300 with rack in upper third. Butter an 8" square baking pan. Whisk to combine flour, salt in a bowl. In a separate bowl, beat butter with an electric mixer on medium-high until creamy, 2-3 minutes. Gradually add brown sugar; beat until fluffy, about 2 minutes more. Reduce speed to low. Add flour mixture; mix just until combined. Using plastic wrap, press dough evenly into prepared pan. With plastic on dough, chill 45 minutes. Pierce dough all over with a wooden skewer. Bake, rotating pan halfway through, until golden brown, center is firm, about 70 minutes. Transfer to a wire rack; let cool 10 minutes. Meanwhile, heat finely chopped toffee bars, cream in a saucepan, stirring constantly, over medium-low until smooth. Pour over shortbread in pan; sprinkle with coarsely chopped toffee. Let cool slightly. Cut into squares. Let cool completely. Cookies can be stored in an airtight container at room temperature.