Name: Double-Chocolate Toffee Bars
Yield: 36
Ingredients: 1 c. all-purpose flour; c. Unsweetened cocoa powder; 1/2 tsp. baking powder; 1/4 tsp. salt; 3/4 c. unsalted butter; 1/2 c. granulated sugar; Yolk from 1 large egg; 1 tsp. vanilla extract; 1 bag bittersweet or dark chocolate chips; 1 1/2 c. heavy cream; c. granulated sugar; 4 large eggs; 2 tsp. vanilla extract; c. English toffee bits

Step 1Heat oven to 350 degrees F. Line 13- by 9-inch baking pan with foil, extending foil 2 inches beyond both ends. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.

Step 2Beat butter and remaining mixture of ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into even layer.

Step 3Bake 20 minutes or until surface is dry and set. Remove crust, keeping the oven on.

Step 4Reduce oven temperature to 325 degrees F.

Step 5Place chocolate chips in a large bowl. Heat cream in a small saucepan until simmering, then pour over chips; stir until melted. Whisk in sugar, eggs, and vanilla until blended. Pour over warm crust.

Step 6Bake 30 minutes or until edges have risen slightly higher than center and center is just set. Transfer pan to a wire rack and sprinkle toffee bits evenly over top. Cool 15 minutes, then refrigerate, uncovered, until cold and firm, about 2 hours.

Step 7Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1 1/2 inches wide. Cut each strip into 6 bars.