I must say:
THIS is one of my FAVORITE Christmas treats!
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 Kosher salt
8 oz. bittersweet chocolate, finely chopped
1 cup salted roasted cashews, chopped
Heat oven to 350°.
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 Kosher salt
8 oz. bittersweet chocolate, finely chopped
1 cup salted roasted cashews, chopped
Heat oven to 350°.
Cream butter and brown sugar in a large bowl with electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until well combined. Stir in flour and salt.
Spread batter evenly in an ungreased 10 1/2 by 15 1/2 baking pan and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, about18-20 minutes.
While base is baking, melt chocolate in a double boiler, stirring occasionally, then remove from heat
Spread chocolate over warm base and immediately sprinkle with cashews. Cool in pan on rack. Chill until chocolate is firm, then cut into bars.
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