(1) Bapchi's Caramel Toffee, 8 ounces: sweet butter toffee + pink Himalayan sea salt + 45% dark milk chocolate + roasted pecans and walnuts
Tasting builds a repertoire of sensory memories. My grandmother, Bapchi, knew how to perfectly balance sweet and salty in her buttery toffee. Every time we pour our copper kettle of bubbling caramel to cool into crunchy toffee, I can feel her embrace.
- 2 Eggs, large
- 3/4 cup All-purpose flour
- 1/4 cup Cocoa powder, unsweetened
- 1 1/2 cup Milk chocolate chips
- 1 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/2 cup + 2 tbsp, salted butter (melted)
- Bapchi’s Caramel Toffee, Half pound
Preheat oven to 350° F.
Crumble toffee squares into smaller pieces with a rolling pin.
Line a metal 9x9 pan with parchment paper.
Melt butter and pour into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
Add in eggs and vanilla extract. Whisk 1 minute.
Add melted chocolate and stir until combined and smooth.
Use a rubber spatula to mix in flour, cocoa powder, and salt until just combined. Fold in Bapchi’s Caramel Toffee.
Pour into prepared pan and smooth out.
Bake in the oven for 30 minutes.
Let cool. Slice. Plate. Savor.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
Keep this box of haut-chocolat in a cool, dry place until serving.
Consume by listed expiration date.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.
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