Saturday, December 22, 2012

Day 9 Of The Rosiethon. Still. It's Mocha Toffee Cashew Bars.

I just discovered two drafts from Day 9 of my corybantic Rosiethon
that I forgot to post.
Here's the first -
Mocha Toffee Cashew Bars.

It's Mocha Toffee Cashew Bar time!
This is one of my personal favorites.
 I love the coffee flavor in the crust.

Mocha Toffee Cashew Bars

2 sticks unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
2 tsp vanilla
3 TB instant-espresso powder dissolved in 2 TB boiling water
2 cups flour
1/2 tsp salt
8 oz. bittersweet chocolate, finely chopped
1 cup chopped, roasted cashews

Heat oven to 350 degrees.

Beat butter and brown sugar at medium high speed until pale and fluffy.
Beat in yolk and vanilla.
Gradually add espresso mixture.
Combine well.
Add flour and salt and low speed.
Mix until just combined.

Spread batter evenly in ungreased 10 1/2 x 15 1/2 - inch baking pan.
Bake at 350 about 16 - 22 minutes, until top puffs slightly and sides pull away from edge of pan.

While base is baking, melt chocolate .
Spread chocolate over cooked base and sprinkle cashews over top.
Cool completely in pan on rack, then cut into bars.
Chill until chocolate is firm.

The smell of butter and brown sugar is intoxicating.

Slither in the egg yolk.

Spout the vanilla.

Juan Valdez it.

Some Kosher salt

Turn the beater on low
and add in the flour gradually.

Turn the dough onto a baking pan and ...

Spread evenly.

To crush nuts,
I put them in a heavy bag and pound with a rolling pin.

I also have other methods of crushing nuts.
Heh ...

Here's my coffee-flavored base.

Pour on the melted chocolate.


And spread.

Sprinkle hazelnuts over top.

Chill until set,
then cut into squares.

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