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[chickee084]

OH!  I can't believe I forgot to post this the other day!  I did some baking not too long ago when I found this recipe.  And I made it again on this past weekend, OMG it's so good because I made the shortbread bottom/crust  ( started typing about it and had to go get some! ) thicker.  So, I'll post the recipe but these are just some changes I made:  I used a 9 by 13 cake pan to make it and tripled the batch...it's so thick now!  Also, the first time I made it I used the toffee bars they are talking about, but they seem to be hard to get around here, so I just went to the Bulk Barn and got the Skor toffee pieces from there, they ( about 5 cups )  worked wonderfully.  And lastely, I didn't use the melted chocolate chips/extra toffee like listed.  I went out and bought some Skor bars and beat them with a mallet into peices and used that for the crunchy topping...mmmmmmm

Caramel Toffee Squares
  Yield:  16


Ingredients: Caramel Toffee Squares

• 6 x Toffee candy bars (about 12 ounces) such as MacIntosh
• 1 1/4 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cut into pieces
• 1/4 cup unsalted butter, cut into pieces
• 3 tbsp unsalted butter, cut into pieces
• 2 tbsp corn syrup
• 2 tbsp water
• 1 1/2 cups chocolate chips

 
Directions: Caramel Toffee Squares

1. Preheat oven to 350°F and grease a 9-inch square pan.
2. Place toffee bars in the freezer for at least one hour before making. For base, combine flour, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until edges start to brown slightly. Allow to cool.
3. For toffee layer, remove toffee bars from freezer and place in a sealable bag. Smash bars with a rolling pin or bottom of a pot to crush into small pieces. Pour toffee pieces into a small saucepot, reserving ½ cup of pieces for the top of the squares. Add ¼ cup butter, corn syrup and water and melt over medium-low heat, stirring constantly. Once smooth, pour over shortbread base and spread to coat. Bake for 10 minutes, until toffee is bubbling. Allow to cool.
4. For chocolate topping, melt chocolate chips with remaining 3 Tbsp butter in a bowl over a pot of gently simmering water, stirring constantly (or in microwave on medium heat, stirring at 10-second intervals) until smooth. Spread over toffee layer and sprinkle with reserved hard toffee bits (you can smash them more if too large). Let chocolate set before slicing.

This is the site I got it from: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5459  there's a pic on there if needed

mmmm Enjoy!