Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Salt and sweet: better together. Proof is evident in this recipe for Vanilla-Malt-Toffee Triangles with Sea Salt, in which, according to recipe creator and Bake-off finalist Valerie Schucht of Glastonbury, CT: "Sea salt is the key to taking sweet sugar cookie bars to sensational, sweet-and-salty treats."
Here's the recipe.
Vanilla-Malt Toffee Triangles with Sea Salt
Ingredients
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 1/2 cup original-flavor malted milk powder
- 1can (14 oz) Sweetened Condensed Milk
- 1 egg
- 1 1/2 teaspoons Vanilla Extract
- 1 bag (8 oz) Heath Bits 'O Brickle toffee bits
- 1/2 teaspoon Sea Salt
Procedure
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line bottom and sides of 13x9-inch pan (dark pan not recommended) with foil, extending foil 2 inches over short sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
- In large bowl, break up cookie dough. Add 1/4 cup of the malted milk powder. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
- Bake 13 to 15 minutes or until crust is light golden brown and puffed.
- Meanwhile, in same bowl, beat condensed milk, remaining 1/4 cup malted milk powder, egg and vanilla with wire whisk until blended. Stir in 1/3 cup of the toffee bits. Carefully pour mixture over partially baked crust.
- Bake 18 to 23 minutes or until edges are golden brown and filling is set. Remove from oven; sprinkle evenly with remaining toffee bits. Bake an additional 3 to 5 minutes or until toffee bits just begin to melt. Sprinkle bars with sea salt. Cool completely, about 1 hour 30 minutes.
- Remove bars from pan using edges of foil as handles. Cut into 4 rows by 3 rows. Cut each bar in half diagonally to form triangles. Store loosely covered.