Tuesday, October 30, 2012
Sticky Toffee Crumble Bars
3 cups heavy whipping cream
1-1/4 cups packed drak brown sugar
3 tablespoons light or dark corn syrup
1/2 cup chopped pitted dates
1/2 cup water
1/2 teaspoon baking powder
1/4 cup butter , softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 cup whipping cream , whipped sweetened (optional)
1 . Heat oven to 325*F . Spray 10 (4 ounce) custard cups or individual baking dishes (ramekins) with cooking spray . Place on cookie sheet .
2 . In 2-quart saucepan , heat 3 cups whipping cream , brown sugar and corn syrup to boiling over medium heat , stirring frequently . Boil 14 to 16 minutes , stirring constantly until thickened and reduced to 3 cupps . Pour 1/4 cup of the toffee sauce into each custard cup . In 1-quart saucepan , heat fdates and water to boiling over medium-high heat . Remove from heat , stir in baking soda . Let stand 5 minutes .
3 . In medium bowl , beat butter and granulated sugar with electric mixer on medium speed until light and fluffy . Add egg and vanilla beating until blended . On low speed , beat in flour and salt alternately with date mixture until smooth . spoon 3 to 4 tablespoons batter over toffee sauce in each cup (do not spread).
4 . Bake 18 to 20 minutes or until toothpick inserted in center comes out clean . Cool 5 minutes . Serve warm with whipped cream and remaing toffee sauce .