
A long while ago, my sister, myself and our mom went to a little inlet off of Vancouver, called, Lund. You have to take two ferries to get there but it is so gorgeous and worth the while.
Right out on an ocean dock was a little coffee shop with a dessert stand that was so much fun.
They sold this delicious slightly frozen dessert that was to die for. I guess hence the name, 'Death by Toffee'.
My mom somehow got the recipe from the girl and my sister and I kind of stole it off of our mom...naughty us but let me tell you, you will be glad we did because ehem...
YUM!
Death by Toffee
Ingredients:
Shortbread bottom layer:
4oz/115g butter
generous 1 cup all-purpose flour
generous 1/4 cup brown sugar
Caramel:
6oz/175g butter
generous1/2 cup brown sugar
3tbsp corn syrup (or corn syrup substitute)
14oz/400g canned sweetened condensed milk
Chocolate topping:
7oz/200g semisweet chocolate broken into pieces
1/4 c butter (or more if needed)
1. Preheat the oven to 350degrees F or 180 degrees Celsius.
Grease the bottom of a 9-inch/23-cm shallow square cake pan. Place the butter, flour and sugar in a food processor and process until it starts to bind together. ( I mix by hand) Press into the pan and level the top. Bake in the preheated oven for 20-25 minutes, or until golden brown. (place in a freezer to get ready for the second layer.
2. Meanwhile, make the caramel (toffee). Place the butter, sugar, syrup and condensed milk in a heavy-bottomed pan. Heat gently until the sugar has melted. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes stirring until very thick. Pour over partly frozen shortbread and return to the freezer.
3. Melt the chocolate and butter together until smooth and pourable. Spread over the caramel. Let chill in the freezer about 2 hours or until set. Thaw out just enough to cut and serve.
