Mocha Toffee Cashew Bars

1. 1

   Preheat oven to 350F.

2. 2

   Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes.

3. 3

   Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well.

4. 4

   Add flour and salt and mix at low speed until just combined.

5. 5

   Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes.

6. 6

   (Watch carefully toward end of baking; base can burn easily.)

7. 7

   While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.

8. 8

   Spread chocolate over warm base and immediately sprinkle with cashews.

9. 9

   Cool completely in pan on a rack, then cut into 48 bars.

10. 10

    Chill until chocolate is firm, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.