When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Mocha Toffee Cashew Bars
March 3, 2014 / 48 Bar Cookies / / Print /
Sara Moulton always had the very best cookies. Do you think it was because she was with Gourmet Magazine and kept appearing on ABC’s Good Morning America? In 2001 she shared these gems. They are an annual favorite at our house.
2 sticks (1 cup) unsalted, softened butter
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder dissolved in 2 tablespoons of boiling water
2 cups of all-purpose flour
1/2 teaspoon of salt
8 ounces of fine-quality bitter sweet chocolate (not unsweeted) finely chopped
1/4 cups salted roasted cashews chopped (4 ounces)
1. Preheat oven to 400° F.
2. Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla and then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
3. Spread butter evenly in an ungreased 15 1/2 by 10 1/2 inch baking pan (1 inch deep) and bake in the middle of the oven until top puffs slightly and sides pull away from the edge of the pan, 16 to 22 minutes. (Be careful – these will burn if left in a little too long).
4. While base is baking, melt chocolate in a double broiler or a metal bow set over a saucepan of barely simmering water, stirring occassionally, then remove the top of double broiler or bowl from heat.
5. Spread chocolate over warm base and immediately sprinkle with cahsews. Cool completely in pan on the rack and then cut into 48 bars. Chill until chocolate is firm (about 15 minutes).