Toffee Bars with Ice Cream and Caramel Sauce
Toffee Bars with Ice Cream and Caramel Sauce are a scrumptious, quick and easy dessert. My New Year’s resolution is to only bake simple cakes and cookies. No more complicated bakes for me! So, I vow to just make the easiest possible sweets. These toffee bars start with melted butter, so I didn’t need to wait for my butter to soften. Then, the rest of the bar ingredients just get stirred right into the pot. While the bars baked I made a quick caramel sauce and toasted my pecans. When the bars were done, I cut them into big squares and topped them with ice cream. Finally, I drizzled caramel over the vanilla ice cream and topped everything with mini chocolate chips and the toasted pecans.
The Equipment I Used
- A Baking Pan- I used a 13×9 non-stick metal baking pan.
- A Food Scale- For perfect baked goods, please weigh your flour.
- A Sifter- Be sure and sift your dry ingredients.
- A Pot- All the ingredients get mixed in a three quart saucepan.
The Ingredients Needed for Toffee Bars with Ice Cream and Caramel Sauce
- Butter- Be sure to use unsalted butter.
- Flour- Use all purpose flour.
- Chocolate Chips- I used my favorite chips, which are made by Guittard.
- Ice Cream- Vanilla Hagan-Daz was perfect with these toffee bars.
- Pecans-I like to keep pecans in my freezer, so I always have them on hand.
How I Made my Toffee Bars
- First, I melted my butter and stirred in the sugar.
- Next, I added the eggs. I stirred really well to make sure everything was well mixed.
- Then, I sifted the dry ingredients.
- Next, I stirred in the dry ingredients and the chocolate chips.
- Then, while they baked, I toasted my nuts and made the caramel sauce.
- Finally, I served my bars. I topped each serving with ice cream, nuts, and mini chocolate chips.
These Toffee Bars with Ice Cream and Caramel Sauce couldn’t be any easier to make. And, they were sinfully delicious!
Toffee Bars with Vanilla Ice Cream and Caramel Sauce
Ingredients
For the Toffee Bars:
- 12 tbsp. unsalted butter
- 1 pound light brown sugar
- 3 large eggs
- 2¾ cups all purpose flour (330g)
- 2½ tsp. baking powder
- ½ tsp. salt
- 1 cup semisweet chocolate chips
- 1 quart vanilla ice cream
- 1 cup chopped pecans and mini chocolate chips
For the Caramel Sauce:
- ½ cup light corn syrup
- ½ cup dark brown sugar
- 3 tbsp. unsalted butter
- ½ cup heavy cream
- ¼ tsp. salt
Instructions
- Begin by making the Toffee Bars: Preheat the oven to 350 degrees. Butter a 13 by 9 nonstick metal baking pan and then line it with parchment paper, so that it overhangs the pan on the two long sides. Butter the parchment paper.
- In a three quart saucepan, on low heat, melt the butter. Stir in the brown sugar. Remove from the heat and let cool until just slightly warm.
- Stir in three eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt. And then stir them into the pot mixture. Stir just until no flour streaks remain. Stir in the chocolate chips.
- Bake for 25 minutes. Cool on a wire rack. Serve warm or at room temperature. In a small skillet on low heat, toast the pecans for five minutes. Serve the toffee bars with the caramel sauce, ice cream, mini chocolate chips, and toasted pecans.
For the Caramel Sauce:
- In a three quart saucepan, stir together the corn syrup, brown sugar, and butter. Stir constantly, over low heat, until the mixture comes to a boil. Cook for three minutes. Add the cream and salt and bring back to a boil. Remove from the heat.
