Of my hundreds of cherished cookbooks, my old school community cookbooks rank at the top of the class. (Bonus points if written by a Southern Junior League!) I love reading these retro tomes for entertainment, but they are often the first place I turn for new recipe inspiration, as well.
Last week I dusted off a particular favorite—Notably Nashville—for a little late night reading. As I paged through it, I was amazed at the number of recipes that sparked my interest, and thus made a mental goal to start utilizing the books more often. (Because I never seem to have enough cooking projects.)
First up? Irish shortbread toffee bars. It was said the recipe came all the way from Ireland, and it had been a Tennessee favorite for over thirty years! If that wasn't reason enough reason to make them, they also contained the triple threat: butter (lots and lots of butter), caramel, and chocolate. Consider me sold.
The toffee bars, also referred to as "millionaire bars" (which I found out after the fact), is exactly what you'd expect from an old Southern recipe collection; they were sweet, rich, and oh-so-delicious. Definitely a new classic in my opinion, just like the cookbook they came from.
What about you? Any favorite community cookbooks I should add to my expanding collection?
Irish Shortbread Toffee Bars
Adapted from Notably NashvilleYields 12 bars
For the shortbread:
1 cup (2 sticks) salted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
For the toffee:
2 sticks salted butter
1 cup sugar
1 (14 ounce) can sweetened condensed milk
3 tablespoons maple syrup
1 (10 ounce bag) good-quality bittersweet chocolate chips
Sea salt (optional)
For the shortbread, preheat oven to 350°F. In the bowl of a stand mixer fitted with a beater blade (or with an electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough. Press into the bottom of an 8 x 11-inch baking dish and cook for 18 to 20 minutes, or until light golden brown.
For the toffee, combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture is boiling, continue to stir until it is thick and golden brown (but not burned), about 5-7 minutes. Pour over the cooked shortbread and allow to set at least an hour or as long as overnight. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.)
Melt the chocolate chips in a small saucepan over low heat. Spread over the cooled caramel layer, sprinkle with sea salt (if using), and cool completely. Cut into squares before serving.
Related: Perfectly Portable: Dessert Bars
(Images: Nealey Dozier)
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Amazing! I was looking for a little something that I could send to my friend to cheer her up and then this popped up! Just one question: What do you think, how long do they keep?
Are these actually Irish? Because they remind me a lot of Nanaimo bars.
@herms
Nanaimo bars have a custard filling and a graham cracker base.
Mmmmm, millionaire's shortbread. Definitely one of the best tray bakes on the planet. Also, they may have a history in Ireland, but as Scotland is the birthplace of shortbread and most of the classic shortbread-based confections, I feel reasonably certain this is a Scotch treat. At any rate, they sell a really decent line of these ready-made in the UK that I would kill to get distributed here, although it is probably the best thing for my health that the millionaires shortbread stay as far away from my mouth as possible.
@Holler - yep! I usually make Nigella's recipe and add crushed up candy canes on top during the holidays. A dessert/bar so sweet I only make it ONCE a year!
One. Pound. Of Butter.
SOLD!
I guess you should cut when the chocolate is still soft? Otherwise it might splinter? Any advice?
this looks like something i'd want with a tall glass of milk or a hot cup of tea. gorgeous!
The South is full of traditions/food/music that have Irish and Scottish roots, since a lot of immigrants made it down here. I've had these at potluck dinners and such, but have never made them myself. I may just remedy that later this week and take the majority to work so I'm not overly tempted to eat the whole pan.
That cookbook also looks like something I need to own.
Good point, @Dervla: I forgot to say, serve these with a *very* tall glass of milk!!
http://www.bhg.com/recipe/bars/twixy-shortbread-bars/
I made this version last Christmas and it was a huge hit but very decadent for sure. Adding at least some butter to the chocolate makes it easier to cut. I accidentally didn't add butter one top when making bars with a chocolate top layer and it did not cut well at all. Such a mess.
Does anyone have advice for if the toffee "breaks"? The milk and butter separated. Did I just cook it too long or is it supposed to be like that?
I would love to hear some answers as to the questions about the breakage of the chocolate etc.........I just returned from the grocery store and would like to whip these up tonight. Any comments????? My mouth has been watering for days!!!! : )
@AtomikHBomb - Mine did the same; pulling it off the heat and vigorously whisking mixed it back together before I poured it on the shortbread.
I made these last weekend and they tasted great!! I doubled the recipe to go in a 9x13 pan. My chocolate didn't break, but I did add about a tbsp of butter to help it melt down smoothly. Next time I would have NOT doubled the toffee - while it was delicious, it oozed out the sides and made eating more of an adventure.
Also, there was a HUGE difference in taste the next day! The first day they were good, but nothing to write home about. By day 2, the flavors had somehow melded together and become the glorious flavor I had been imagining. Definitely make these ahead of time!
Will the author come back to respond?
anyone try these with mini cupcake tins? I was thinking of individual cups... I know the baking times have to be adjusted but I was thinking it would look cuter.
This looks like caramel slice- very common here in Australia, most Mum's have probably made it once in their lifetime though some versions have you cook the middle layer too. To cut it once set, use a hot knife, wiping between cutting to get neat slices. And @aliciafig you could try them in mini cupcake tins, just keep an eye on them as they cook- I cook the base until light golden. Here is a multitude of variations on the classic http://www.taste.com.au/search-recipes/?q=caramel+slice&x=0&y=0
I've made these several times and everyone raved about them-so rich and delicious!
Somebody above asked how long they kept. Hilarious question, as if those would survive more than a few hours in my house! toffee! chocolate! butter! aaaaargh! I'm in love.