Sweets for Your Sweetie

Not sure if you’ve heard, but Valentine’s Day is Friday. How could you miss the diamond commercials, the restaurant specials and the greeting card ads? I don’t buy into the idea that we have to get candy, flowers or jewelry to recognize the day. I really think Valentine’s Day should be more about celebrating however you like.

Rich and I sometimes go out for a date night dinner, but the last few years we have decided to cook at home and treat ourselves to a homemade dessert. Some years we make the expected decadent chocolate treat. Other years we go for something more non-traditional.

I have a few suggestions if you want to make something sweet for your sweetie, or yourself.

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If you want to have some fun, and make something impressive, try making your own candy hearts. They are much easier than they look. If you can play with play-dough, you can make these.

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For a supremely easy treat, try snickerdoodle bars. If you feel fancy you can cut them into hearts instead of bars.

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Try toffee bars for another easy treat that combines caramelly goodness with chocolate.

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If you feel like something a little more involved, try my version of zebra cakes. This is a great group project to share with your family or your better half.

We are still deciding what to make for our dessert this year. We do know we are having steak, baked potatoes and roasted green beans for the main event.

What are your plans for Valentine’s Day?

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Toffee Bars

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The Christmas baking season has started for us. We were busy baking last weekend and already have gingersnaps, almond shortbreads and chocolate chip doodles in the freezer. When we were planning what to bake this year, we thought we would add a few different recipes to the mix, in addition to our old standbys.

Toffee bars are an old favorite that we haven’t made for a few years. I first made them when I was in high school and then somehow lost the recipe. Rich and I later found a similar recipe on the back of a condensed milk can. Since then we have tweaked the recipe and directions a bit.

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The bars start with saltine crackers as the base. I love how the crackers’ layers separate a bit as they soak up the butter from the bottom and the toffee from the top. Butter and sugar elevate most anything, even plain Jane saltine crackers.

The toffee bars really play up the contrast between salty and sweet. I prefer to use salted butter and ordinary saltines in these bars, to offset the sweetness of the toffee and the chocolate. If you really don’t like the salty-sweet thing, you could use unsalted crackers and unsalted butter, but the bars might taste a little flat.

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As we have made these over the years we have reduced the baking time again and again. The shorter baking time helps the toffee layer to stay soft instead of chewy and overly sticky. We like the texture contrast between the crispy cracker, the soft toffee and the harder chocolate layer.

These go together in minutes and are pretty much foolproof. They are different than the usual Christmas cookie offering and they just plain taste great. You can’t go wrong with buttery, sweet toffee and chocolate.

Print the recipe here.

Toffee Bars
From The Cook’s Life
Makes 50-60 small bars

Don’t be tempted to try these with anything but butter. You need it for both the flavor and the texture.

1¼ cups butter (2½ sticks), NO substitutions
45-50 saltine crackers
1 cup dark brown sugar
1 (14 oz.) can sweetened condensed milk
1½ cups semi-sweet or bittersweet chocolate chips

Preheat oven to 425 degrees. Melt ¼ cup (½ stick) butter in a medium saucepan over medium low heat. Pour into 12 by 17 inch baking sheet, or two 9 by 13 inch pans. Tilt pan to cover evenly with butter. Arrange crackers over butter in one layer, breaking crackers if necessary to fit.

In the same saucepan, melt remaining 1 cup (2 sticks) butter over medium heat. Add brown sugar. Bring to a boil. Reduce heat to medium low and cook for 2 minutes, stirring occasionally. Remove from heat and add condensed milk, stirring until combined.

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Pour toffee mixture slowly over crackers and spread evenly. Bake for 5-10 minutes. Keep a close eye on them after 5 minutes. When the bars are done the entire top will be bubbly and the edges will just be starting to darken slightly. Don’t cook longer, or the toffee will have a burned taste and be too chewy at the edges.

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Sprinkle chocolate chips evenly over the top of the hot toffee. Let stand 5 minutes, until chips are glossy and soft.

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Spread melted chips evenly over the bars. Let cool at room temperature for several hours until chocolate is set. Refrigerate or freeze to set chocolate faster.

Cut into small squares once the chocolate is set. Store bars in an airtight container, with parchment or waxed paper between layers. These keep at room temperature for several days. Freeze for longer storage.