Equipment
Ingredients
Dough Base
- 225 g unsalted butter, cold but not frozen
- 3 g salt
- 5 ml vanilla extract
- 220 g dark brown sugar, soft-packed
- 240 g all-purpose flour
Add-ins
- 120 g sliced almonds, toasted
- 170 g chocolate chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 199 kcal
- Protein
- 3 g
- Carbohydrates
- 22 g
- Fat
- 11 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 77 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 20 mg
- Potassium
- 78 mg
- Calcium
- 25 mg
- Iron
- 0.8 mg
- Magnesium
- 20 mg
- Phosphorus
- 44 mg
- Zinc
- 0.3 mg
- Vitamin A
- 67 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.2 mg
- Folate
- 23 mcg
- Water
- 4 g
- Alcohol
- 0 g
- Caffeine
- 1 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Place a 10-inch cast-iron skillet on the center rack to heat.
Cream the cold butter in a stand mixer on low speed for 1 minute until softened.
Add the salt, vanilla extract, and brown sugar. Increase speed to medium and beat for 2 minutes until the mixture is fluffy and light brown.
Reduce speed to low and gradually add the flour. Mix until the dough just begins to incorporate.
Fold in the toasted almonds and chocolate chips by hand or on low speed until distributed.
Remove the hot skillet from the oven. Melt a small amount of butter in the pan and brush it across the bottom and sides.
Press the dough into the hot skillet in an even layer using a spatula or the bottom of a measuring cup.
Bake at 175°C (350°F) for 35 minutes until the surface is a deep walnut brown.
Remove from the oven and let cool in the pan. Run a knife around the edges to loosen while still slightly warm.
Cut into bars and transfer to paper towels to blot any excess butter from the bottom of each piece.
Chef's Notes
- Trimmings from the edges can be crumbled and used as a topping for ice cream.
Storage
Refrigerator: 1 week — Store in an airtight container at room temperature or refrigerated.
Freezer: 3 months — Wrap tightly to prevent freezer burn.
Troubleshooting
Bars are too greasy
Cause: The butter was allowed to melt during the mixing phase or bars were not blotted after baking.
Fix: Blot individual bars thoroughly with fresh paper towels.
Prevention: Ensure butter is cold when starting and use paper towels to remove excess fat after slicing.
Cultural Context
Crisp toffee bars, often featuring a buttery, brown sugar-based dough and a crunchy texture, are a beloved American comfort dessert. Their simplicity and satisfying chew make them a popular choice for bake sales, potlucks, and everyday treats, embodying a nostalgic culinary tradition.
