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               egg
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 .

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