Butter, cream, powdered sugar, granulated sugar, corn syrup, chocolate, more butter. It’s like the seven deadly sins, with some walnuts thrown in. (I love when people scarf down three pieces of pecan pie and then say, “What? Nuts are good for you! Protein!”) But this kind of indulgence is most definitely worth it from time to time, and HotCakes can prove it: They’ve had to send out this recipe before, to faithful customers who moved out of town and couldn’t quell the toffee jones.
 Working with caramel and toffee is sticky, tricky business, but what sweet rewards! |
Lisa McEwan, whisk-master at HotCakes, notes that working with caramel is a tricky business—firstly, you want to avoid touching it, since it will stick on you like hot lava. There are other tips for getting it just right: Use a high-sided, heavy gauge metal pan to keep it from burning, and keep a moistened pastry brush around to prevent crystals from forming on the side of the pan (they’ll make it gritty). You’ll have to have all your ingredients out and ready to go, too, because caramel waits for no one. Once you’ve stirred it to a gorgeous dark amber, don’t delay with the butter-cream mixture; the flavor depends on good timing, even if you are smothering it in chocolate.
HotCakes’ Chocolate Toffee Squares
22 Tbsp. (2 sticks, plus 6 Tbsp.)
unsalted butter, room temperature
2/3 cup confectioner’s sugar
1 1/2 cups flour
3 1/3 cups walnuts
1 1/2 cups sugar
2 1/3 cups heavy cream
2 Tbsp. light corn syrup
12 oz. chopped semisweet chocolate
Part 1, Shortbread Crust:
Combine 12 Tbsp. (1 1/2 sticks) unsalted butter, confectioner’s sugar, and flour in a mixer or food processor. Press into an even layer in a 9"x13" baking pan or sheet. Bake at 350° until the crust has a pale golden color. Scatter 3 1/3 cups of walnuts evenly over the surface. Set aside.
Part 2, Caramel Filling:
In a BIG pot, over low heat, cook to dissolve sugar in 1/2 cup water. Stir until all sugar crystals are dissolved. Raise heat, bring to a boil and cook until the syrup takes on a golden color. Continue cooking a couple more minutes until the color is deep amber, almost mahogany. The syrup will quickly burn and turns bitter, so be watchful. Meanwhile, in a smaller saucepan, melt 5 Tbsp. sweet butter. Add 1 1/3 cup heavy cream and heat until it just comes to a simmer. Slowly and carefully add this to the caramel. This is the point we refer to as the “Volcano Stage:” The hot caramel will bubble up very energetically as the cream is added. Continue to simmer the caramel over medium-low heat for 10 minutes. Then, very carefully, pour the caramel oven the nuts and crust. Transfer to the oven and bake for about 15 minutes or until the entire surface is bubbly. Cool at room temperature.
Part 3, Chocolate Glaze:
In a heavy saucepan, melt 5 Tbsp. sweet butter. When the butter is melted, add 1 cup heavy cream and light corn syrup. Bring to a simmer. Remove from the heat and add semisweet chocolate. Stir until the chocolate is completely melted and smooth. Pour the glaze over the cooled and firm caramel, spreading evenly with a spatula. Refrigerate until set.