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Chocolate & Toffee Triangles

Chocolate, toffee and a bit of crunch - the perfect combination!

Chocolate & Toffee Triangles1

Chocolate & Toffee Triangles
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Serves: 12
Chocolate, toffee and a bit of crunch - the perfect combination!
Ingredients
  • 1 cup butter or margarine, softened
  • 1 cup light brown sugar, packed
  • 1 tsp vanilla
  • 1 egg yolk
  • 2 cups GF flour mix (I used Bob Red Mill Biscuit & Baking Mix)
  • 1¼ cup Chipits Skor Toffee Bits, divided
  • 2 cups GF semi-sweet chocolate chips
Instructions
  1. Cream together butter and brown sugar until smooth and fluffy. Add in egg yolk and vanilla, mix well. Then stir in the flour and 1 cup of the toffee bits.
  2. On a parchment lined rimmed baking sheet, spread out mixture and flatten evenly with hands to make a crust. Bake at 350°F for 18-20 minutes, until lightly browned.
  3. Immediately remove from oven and sprinkle the chocolate chips over the hot crust. Let sit for 5 mintues, then start to spread out the melted chocolate evenly over crust. Sprinkle the remaining ¼ cup toffee bits over the chocolate, then chill until chocolate is set (1 hour).

 

2 Responses to Chocolate & Toffee Triangles

  1. Angela October 2, 2016 at 12:46 pm #

    Hi there ... I would like to try this but instead of the Flour Mix, can I use just Coconut Flour ??
    If yes, would it be the same amount (2 cups) ?
    Thank you

    • Marla Hingley
      Marla Hingley October 2, 2016 at 3:53 pm #

      In baking, you can substitute in 10-25% of a nut flour (ie. almond & coconut) in place of the flour blend called for in the recipe, but you'll need to add in more liquid (and sometimes extra eggs) - in addition to what's already called for in the recipe, because these flours are extremely dry and dense. Nut flours do not contribute to a baked goods structure and rise, so unless you're adding a ton of eggs, the end product would be very dense.

      Coconut flour in particular should be mainly used as an accent (in terms of flavor and texture). Of all the nut flours it is the most hygroscopic - meaning it absorbs much more liquid than others flours to get it to the same consistency (of a cake batter for example). But if too much liquid is added the overall texture of the baked good will be negatively affected (gummy texture). For this recipe, I would use 1/2 cup coconut flour and the rest a (nut free) flour blend, and I would also include the egg white for added moisture. If this were a recipe for a cake you'd need to add more liquid, but as these are only squares the egg white should be enough. Let me know how it turns out - substituting with nut flours can be a bit of trial and error!

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