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 🙂
Hii Nags.. wonderful recipe… Well I tried this recipe replaced with Dairymilk cadbury bar.. It did taste good and nice but only thing was it was a bit hard. how can I make it soft next time?
Try not to over bake the base. I think that's what went wrong.
We were given a big bar as a gift so I can't wait to try this, thanks! (Also, it made me cringe a little to see you include dog in your list of who will enjoy this. No chocolate for the doggies please! 🙂
the minute i saw this recipe i knew i had to try it. toblerone's are my favorite candy bar. just made these last night. thanks for the recipe!
OH MY GOSH! Looks and sounds absolutely delicious!!!
My son wanted me to make something with Toblerone and your recipe looked yummy. We made them today and they turned out scrumptious (and so easy too!)
The only change we made was to add 1 tsp. vanilla before creaming the butter and sugar.
I'll definitely make these again and may try some other variations on the recipe too.
Thank you for the simple and delicious recipe!
Diane
So glad the Toblerone Candy Bars worked for you, Diane 🙂
Your newest follower- and making these tomorrow!
Smiles,
Melanie
http://reasonstoskipthehousework.blogspot.com
Yummy looking candy bar and I made one without the Toblerone pls visit nisahomey.blogspot.com
Thank you, so much for such a simple yet delicious receipie.. I didnt have toblerone, so used Hersheys and nuts… and needless to say it was a big hit:)
thanks a ton for dropping a note di 🙂