Coconut Toffee Squares
Hello coconut oil fans! My name is Brittany and I am a baker and cake decorator that lives in the Tampa bay area. We are in the midst of holiday season and most of us are baking up a storm! Here is a great recipe that you can use this holiday season.
Coconut Toffee Squares
Ingredients:
1 cup coconut oil
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla extract
2 cups flour
¼ tsp. salt
3-4 milk chocolate bars (7/8 of an ounce each)
½ cup chopped nuts
Brittany with her Creation
Directions:
1. Heat oven to 350 degree
2. Mix coconut oil, sugar, egg yolk, and vanilla
3. Sift flour
4. Stir in flour and salt until dough is well blended
5. Spread in a rectangular 9 x 13 pan, leaving about 1 inch all around the baking sheet
6. Bake for 20-25 minutes or until nicely browned
7. Remove from oven and immediately place separated squares of chocolate on top
8. Let stand until soft, spread evenly over the entire surface
9. Sprinkle with nuts and cut into small squares while still warm.
Notes:
- Makes 6-7 squares
- If you use gold metal self-rising flour omit salts
-Brittany
*To contact Brittany about making a dessert for your event e-mail her at: cakesbybritt@yahoo.com
6 Comments Post a comment
I tried this recipe but mine look like a brownie, did I not mix it enough? I also heated up the coconut oil as it was hard and to sift the flour I just ran it through a metal mess strainer.
Dean, I’m so glad you tried out this recipe! We spoke with Brittany and think the problem may be the fact that you completely melted down your coconut oil. Try using your coconut oil in a semi-hard state. Let us know if this tip helps! state
Hi,
I tried it with the same results, the coconut oil was room temperature and soft. What type of flour did she use? I would love to see step by step images but I may be wishing for too much. They do taste very good, but just not like hard toffee, more like a peanut butter square.
Dean, we are working on finding out the exact flour she used!
This is more like a shortbread because of the flour and egg yolk. I’m not really sure why it’s called a “toffee”. I made it this evening hoping that despite the flour and egg it would somehow become a toffee. I should’ve known better. Sure enough it was cakey, and crumbly, but definitely not crunchy like toffee. It tasted good, but I was hoping for the toffee crunch.
Jen,
Thank you for the input with this recipe, we appreciate your feedback.