It seems as though everyone loves pastry in bars (I don’t mean the dirty dive bars that I hang out in) or pastry in ball form. There’s a couple jokes there, bonus points if you can see the second one. Go ahead and amuse yourself, I’ll wait….
What did you come up with? A good ball joke? I knew you’d take the easy and obvious route. Ball jokes are all over the kitchen. I hear at least 482 ball jokes a day in the kitchen. To some, ball jokes never get old in the kitchen.
Let’s continue. Whether it’s sweet or savory, anything in bar form is a seller. Seriously, I’m not an apple pie guy but this Apple Toffee Bar has my name written all over it. I can walk down the street with my cup of coffee, I can warm it up with a scoop of ice cream, I can throw it on a plate and pretty it up and sell it in a restaurant, I can even make a slab of it and decorate it as a cake. Why? Why not. I love convenience just like everyone else. I’m not just some pretty guy sitting behind my computer wearing my suit typing away. I’m not wearing my suits because they don’t fit anymore. There was a total waste of $800, or as I like to call them, what could have been my two plane tickets to Mexico.
These Apple Toffee Bars should be another thing in your Pastry Rolodex. The apples, the toffee, the crumble, all could be used in many different ways if you broke it down. The apple and toffee combo is sweet and gooey with the crumble coming in to save the day with a nice crumbly buttery flavor while the hazelnuts show up to give you that nice crunch. Good contrast going on here. I’m sure your bound to love it. I don’t know how you couldn’t.
Apple Toffee Bars.
For the apples:
Peel and core 4 apples, I used Honey Crisp Apples.
Dice your apples into medium dice. There is a picture down below.
Cook your apples for about 8 minutes on medium heat with the following:
You’re cooking the apples just to get a nice color and the cinnamon flavor. After 8 minutes remove the apples from the heat and pour into a colander to let drain. You don’t want your apples to make your crumble soggy.
In the meantime, make your crumble base mix.
For the base:
210g butter, unsalted
200g light brown sugar
175g quick cooking oats
87g chopped hazelnuts
4g baking soda
-cream butter and sugar on high until pale and fluffy
-add remaining ingredients and mix so all is combined evenly
Have a 10 1/2 x 6 1/2 baking pan greased and lined with parchment paper. Take 435g of the base or half of the mix and
press into the sheet pan so you have a flat solid base.
To assemble your Apple Toffee Bars:
Have a 8oz bag of toffee bits ready to go.
Sprinkle half the toffee bits on your base layer.
Then, lay your cooked apples over the layer of Toffee bits.
Sprinkle the last half of toffee bits over the apples.
Last, take the remaining crumble mix and with your fingers break up the mix over the
top of the mix.
Place in a 350 degree oven for one hour.
Of course, these bars are amazing while still warm right out of the oven but if you let them sit and cool for a while
that’s when you are able to cut them into bars. It’s not really necessary to have parchment line your baking pan.
I recommend this as it’s easier to pull the whole thing out of the pan and cut into bars. Also it makes cleaning the
pan a whole lot easier. If you’re not going to use parchment just remember to grease the baking pan.
“Keep away from people who try to belittle your ambitions.
Small people always do that, but the really great make you
feel that you, too, can become great”
Have a great weekend,