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This weekend I needed to make a quick dessert and so I turned to one of my newest cookbooks, Bon Appetit Dessert. Heather actually gave me this amazing cookbook for my birthday and I just couldn’t wait to start trying the delicious recipes! This recipe was for Lemon Shortbread Squares but I switched it up to to make them lime. We LOVED them! I doubled the recipe and put them in a 12×18 bar pan which made them thinner than the original recipe but it was perfect for us. These are just so good and so incredibly easy!
(Adapted from Bon Appetit Desserts)
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1/2 c. sugar
1 Tb. finely grated lime peel
3/4 c. unsalted butter, room temperature
1 Tb. fresh lime juice
2 Tb. cornstarch
1/2 tsp. salt
1 1/2 c. flour
Preheat oven to 300 degrees. Spray pan with nonstick spray.
Using fingertips, rub sugar and lime peel together in large bowl to release essential oils in peel. Add butter. Using electric mixer, beat until mixture in light and fluffy. Beat in lime juice, then cornstarch, and salt, Add flour and beat just until blended. Using fingers, press dough firmly and evenly over bottom of prepared pan. Pierce dough all over with fork.
Bake shortbread until cooked through and just golden brown, about 50 minutes. Cool in pan on rack 10 minutes. Cut and enjoy. Store in an airtight container at room temperature.
Honestly, I just didn’t know what to make for today. It’s been a long couple of weeks filled with illness at our house and my desire to cook and bake has been almost non-existant. And so, I looked at magazines and websites looking for something that would inspire me. I wrote to one of my friends that I was at a loss…and then, I happened to pick up my May 2010 issue of Everyday Food. I turned to the back for the index and instead, I came across this recipe. I had everything on hand and decided to give it a shot.
Oh. My. Goodness. These are amazing. They combine so much yumminess into one cookie that I can hardly stand it! They certainly aren’t on the “healthy list” but they are worth the splurge. The coarse salt is just the perfect flavor addition – makes all of the flavors come alive. I had to walk away from the pan of cookies; in fact, I had to go upstairs so I would not eat more. So, without further ado, here is the amazing and easy recipe!
SALTED TOFFEE-CHOCOLATE SQUARES
(Everyday Food, May 2010)
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13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips (I used mini chocolate chips)
3/4 teaspoon coarse salt
Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Read more at Marthastewart.com: Salted Toffee-Chocolate Squares Recipe – Martha Stewart Recipes