Toffee Fingers
Indulge in the ultimate treat with these irresistible Toffee Fingers, a decadent layered dessert that melts in your mouth with every bite. Featuring a buttery shortbread base, a rich and creamy homemade toffee layer, and a smooth milk chocolate topping, this recipe is the perfect combination of textures and flavors. Each step is crafted to ensure flawless results, from baking the golden shortbread to carefully caramelizing the toffee. With just 20 minutes of prep time and simple pantry staples like condensed milk, golden syrup, and chocolate, these bars are as easy to make as they are delicious. Perfect for sharing at gatherings or savoring with a warm drink, these delectable Toffee Fingers are sure to become your go-to treat. Keywords: Toffee Fingers recipe, layered dessert bars, shortbread and toffee, easy chocolate toffee bars.
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Recipe Information
Ingredients
- 200 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 250 grams All-purpose flour
- 400 grams Sweetened condensed milk
- 150 grams Light brown sugar
- 3 tablespoons Golden syrup or light corn syrup
- 200 grams Milk chocolate (chopped or chips)
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch square baking tin with parchment paper.
In a large mixing bowl, cream together 200 grams of softened unsalted butter and 100 grams of granulated sugar until light and fluffy.
Gradually add 250 grams of all-purpose flour to the butter mixture and mix until it forms a soft dough.
Press the dough evenly into the prepared baking tin to form the base. Use the back of a spoon or your fingers to smooth it out.
Bake the base in the preheated oven for 20 minutes or until golden around the edges. Remove and allow it to cool completely.
While the base cools, prepare the toffee layer: In a medium saucepan, combine 400 grams of sweetened condensed milk, 150 grams of light brown sugar, 3 tablespoons of golden syrup, and 100 grams of unsalted butter.
Heat the mixture over medium heat, stirring continuously, until it thickens and turns a golden caramel color. This usually takes about 10–12 minutes. Be careful not to let it burn.
Pour the hot toffee mixture evenly over the cooled shortbread base, spreading it out with a spatula. Allow it to set at room temperature for about 1 hour or until firm.
Once the toffee is set, melt 200 grams of milk chocolate with 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water (or in the microwave in short bursts).
Pour the melted chocolate over the toffee layer and spread it evenly with a spatula or the back of a spoon. Give the tin a gentle shake to smooth the surface if needed.
Let the chocolate topping set at room temperature or in the refrigerator until firm.
Once fully set, remove the toffee fingers from the tin and use a sharp knife to cut them into 16 bars or fingers.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to five days.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 39.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
