Toffee Bar Dessert

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Serving size is one 2” x 2” square

Ingredients:

• 1 cup butter, softened
• 3 tsp of Truvia or Splenda
• 2 Tbl of maple syrup
• 1 egg yolk
• 1 tsp of vanilla
• 1-1/2 cups of super fine ground almond flour
• ½ cup of white flour
• ¼ tsp of salt
• 6 oz of dark chocolate (bar, 72% cacao or higher)
• ½ cup of chopped pecans

Instructions:

Preheat oven 350 degrees.

In a large bowl, add the butter, sweetener, syrup, egg yolk and vanilla. Blend with your mixer to fully combine the ingredients. Then add the flours and salt. Mix again.  Spray a 6″ x 10″ ovenproof pan with butter spray. (If you don’t have 6″ x 10″ you can use 9″ x 9″. You just might have to bake it a few more minutes.) Pour the batter in and spread it to the edges. Bake at 350 degrees for 17 – 19 minutes. The edges will be a very light gold color and the middle won’t look completely set. It’s like a light cookie texture.

When you remove the pan from the oven break up the chocolate bar and scatter the pieces over the top. Let it sit for a minute while the chocolate softens. Then gently spread with a knife or spatula. Sprinkle on the pecans.

I usually dive in and eat one of these while they are still warm. As they set up they will stiffen some. I am going to throw out a caution. Because this is a much lower carb recipe and you are using almond flour which has no gluten, they might not set up like a stiff bar or cookie. You might need to serve these with a spatula and eat them with a fork. That’s what I did last night and I felt very indulgent.

Enjoy!

Cheers,