Toffee Triangles

Looking for a unique dessert that stands out in a crowd of cookies?

We’ve got you covered with a mouth-watering treat that can’t be beat. Toffee Triangles are a family favorite I bake for special occasions in our home. A sinfully delicious layer bar that satisfies your cravings for chocolate, toffee and buttery cookies all in one bite! I served them recently at my daughter's graduation party and everyone asked for the recipe. So, I decided to share it with you to make for your next celebration.

I first discovered the recipe when we lived in Des Moines over 20 years ago, and have been baking them ever since. They went so fast at the grad party, I didn't have time to take an updated photo of the platter. Here’s a look at the batch I made last Christmas. We had just enough left to assemble a plate for Santa, who happens to be a BIG fan! You’re almost guaranteed a full stocking if you leave him a plate on Christmas Eve.

Toffee Triangles Recipe:

Ingredients:

  • 3/4 C butter

  • 3/4 C brown sugar

  • 1 egg yolk

  • 1 1/2 C flour

  • 1/4 tsp salt

  • 1 14 oz can condensed milk

  • 2 T butter

  • 2 tsp vanilla

  • 2 C semisweet chocolate chips

  • 1 C almond brickle pieces or Heath bits

Directions:

  • Step 1: Grease a 13x9x2 pan and set aside

  • Step 2 : Beat 3/4 cup butter and brown sugar and egg yoke. Using a spoon, stir in flour and salt until well mixed. Press dough into bottom of prepared pan. Bake at 350 for 20 minute or until light brown. Set on wire rack until filling is prepared.

  • Step 3/Filling: Heat sweetened condensed milk and 2 Tbsp butter over medium heat until bubbly. Cook and stir 5 more minutes until mixture thickens. Add vanilla. Spread filling over baked layer with spatula. Bake 12-15 minutes more until golden brown.

  • Step 4: Sprinkle evenly with semisweet chocolate chips. Bake 1-2 more until chips are melted.

  • Step 5: Sprinkle with brickle pieces or health bits. Cool completely on wire rack. Cover and refrigerate until chocolate is set or freeze for future use; up to three months.

  • Step 6: Allow bars thaw at room temperature before cutting. Slice into rectangles, then diagonally.

Zabelicious Tips:

Don't let the number of steps scare you. It's a fairly easy recipe and a crowd pleaser that's well worth the time! Warning: you can’t stop at one. They are addicting. Enjoy!

FoodJanine ZabelEntertaining, recipeComment