I’ll say it up front. I’m not a toffee fan. I don’t like its overt sweetness, or its sticky tendency to adhere to my teeth. So, when I saw that the recipe that had been assigned for this week’s Tuesdays with Dorie contained toffee I was a little worried.
These Caramel Crunch Bars appear deceptively complicated but their assembly is actually pretty simple. First a coffee-chocolate shortbread base is prepared and baked. Then it is topped with a layer of chocolate which is allowed to melt for a few moments on top the shortbread in the still warm (but off) oven. Once the chocolate has melted, toffee bits are strewn as the final layer and everything is allowed to soften and set.
Note: I couldn’t find toffee bits in the supermarket so I simply bought hard toffee candy and pulsed it in the food processor a bit
So what was the final determination? Well, to be honest, at first I found the sweetness of the chocolate and toffee a little overwhelming as the coffee did not provide enough of a counterpoint as I had expected. I don’t have much of a sweet tooth. So, while Jason munched away (he loved them right off the bat) I kept wondering if maybe next time I should used chopped pistachios as the topping instead. Then, something odd happened. The next morning I decided to give them another try, and you know what? I loved them! I don’t know what happened! Maybe my palate had adjusted to the initial shock. Maybe the flavours had blended and softened somewhat overnight. I don’t know. All I can tell you is that I could. not. stop. eating them. It was quite embarassing really!
This time J didn’t stand a chance. I did leave one or two for him though. Kindness of my heart, and such