Toffee Shortbread Bars

Name: Toffee Shortbread Bars
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 7-10 Tbsp some + 180 g cold butter; 7-10 Tbsp some + 250 g flour; 75 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 TABLESPOONS Baking cocoa; 1 Egg (Gr. M); 175 g Hazelnut kernels; 4 TABLESPOONS Caramel cream (alternatively caramel spread from the jar); 100 g Dark chocolate; 100 g Whipped cream; 25 g Coconut oil (e.g. palm oil)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

7-10 Tbsp some + 180 g cold butter
7-10 Tbsp some + 250 g flour
75 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 TABLESPOONS Baking cocoa
1 Egg (Gr. M)
175 g Hazelnut kernels
4 TABLESPOONS Caramel cream (alternatively caramel spread from the jar)
100 g Dark chocolate
100 g Whipped cream
25 g Coconut oil (e.g. palm oil)

Directions

1
Grease a square springform pan (approx. 24 x 24 cm; alternatively round, 26 cm Ø) and dust with flour. Put 250 g flour, sugar, vanilla sugar, 1 pinch of salt, cocoa, egg and 180 g butter in pieces in a bowl.
2
First knead with the dough hooks of the mixer, then briefly with your hands to form the smooth shortbread dough. Press into the form to a flat bottom. Prick several times with a fork. Chill for about 30 minutes.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
4
Bake in a hot oven for 20-25 minutes. Roast the nuts in a pan without fat, let them cool down. Remove the shortbread base from the oven and let it cool down.
5
Spread the caramel cream on the shortbread and sprinkle with nuts. Chill the cake. Break chocolate into pieces for the icing. Melt with cream and coconut fat at low heat while stirring. Let cool for 10-15 minutes.
6
Spread over the nuts and chill for about 1 hour. Carefully remove from the mould. Cut into about 27 pieces.