You know sometimes you try something new and you wonder to yourself “why on earth did I never come across this gorgeousness before?”
Well, this is one of those recipes. Its from a brilliant book called A Passion for Baking by Marcy Goldman
. Its uber simple and all you need is 4 ingredients. Yes, that’s right! 4 ingredients and you can whip up these bars and I guarantee ‘wows’ from your friends, family, guests, dog, whoever.
. Its uber simple and all you need is 4 ingredients. Yes, that’s right! 4 ingredients and you can whip up these bars and I guarantee ‘wows’ from your friends, family, guests, dog, whoever.
Toblerone Candy Bar ShortbreadMakes about 15 -18 barsAdapted from: A Passion for Baking by Marcy GoldmanIngredients:1 cup butter, at room temperature(I used salted butter. If using unsalted, then add a pinch of salt to the flour)2/3 cup sugar2 1/4 cups flour100gm Toblerone chocolate bar, at room temperature
How To Make It:
Preheat oven to 325F / 165 C. Sift flour (and salt if using unsalted butter). This sifting business is optional by the way, I just like to do it so that its easier to fold into the wet part of the dough.
Cream the butter and sugar until soft. You can use a whisk and do this by hand.
Dunk in the flour
Gently mix with fingertips until the mixture resembles bread crumbs
Pat firmly on to a brownie tray or the flattest baking pan you have. Make sure that this layer is not more than 1 to 1.5 inches high. Press with the back of a spoon to layer it firmly.
Bake in the pre-heated oven for 15-30 mins or until the top turns a light golden brown.
Meanwhile, bring out your Toblerone bar. Make sure its at room temperature. Due to the heat in Singapore, mine was squishy – and that’s perfect!
Once the base is baked, while its still hot from the oven, chop the Toblerone bar and sprinkle over the base.
With an icing spatula or a flat spoon, spread the chocolate evenly over the baked base.
Cool completely. Using a knife, mark squares so that its easier later to cut them along these marks, when the bars are set.
We are done! Transfer to the refrigerator to set. Once set, cut along the pre-marked lines into square bars and serve. Store in refrigerator so that the chocolate doesn’t get runny. I kept mine in the fridge for a week.
The reason why Toblerone works perfect for these bars is beacause of the nougat and cashew pieces in the choclate bars. It gives a surprise element when you bite into the bars! But I am definitely going to experiment with other chocolates too.
Drop me a line if you do try this! Would love to hear from you 🙂
This is very easy and interesting recipe….will try this out soon:… Love the pictures….
I loveee the pictures! this looks Yumm!!
this is such an awesome recipe… and just 4 ingredients.. and the picture with the chocolate spread on top – killer 🙂
Now you are evil and sinful. If I make this, I don't think anyone else will even get a piece from me. You are making me a very mean person!
I can just gobble up toblerone just like tht nd this one luks so so interesting 🙂
Wow..sounds like an easy & must try recipe.I follow a very similar recipe for shortbread..fantastic way to dress up the otherwise-plain looking cookies!!
OMG!!! so delish looking bread. Love the recipe looks so tempting.
Too gud…so simple too am gona try this. Will replace toblerone with dairy milk 🙂
Looks sinfully delicious!
interesting recipe..will try this sometime..my son would love this..