My grandmother (of UK origin) has been making these gooey, blondie-like English toffee squares forever—she calls them “brickle bars.” I’ve fully plagiarized her recipe, so Ami, if you’re reading this, please don’t pursue legal action!
I love to use my own homemade vanilla extract here—mine has been aging for two and a half years so far—but store-bought can be substituted as needed.
This recipe was excerpted from ‘Knife Drop’ by Nick DiGiovanni. Buy the full book on Amazon. Get more bar cookie recipes →
What you’ll need
9 x 13 Pan
$14 At Amazon
English Toffee Bits
$2 At Walmart
Recipe information
Yield
24 bars
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter.
Step 2
Into a medium bowl, sift the flour, baking powder, and salt. Set aside.
Step 3
In a separate medium bowl or stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the eggs and vanilla extract. Mix well to combine.
Step 4
Stir the dry ingredients into the wet ingredients. Stir in the English toffee bits. Using a rubber spatula, scrape the batter into the prepared pan and spread evenly.
Step 5
Place the pan in the oven and bake for 30 minutes.
Step 6
Remove the pan from the oven and cool for a few minutes. Cut into bars before serving. They’re just as fantastic warm as they are after they’ve fully cooled and solidified a bit.
Recipe notes
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