Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! These Vanilla Malt Toffee Triangles are not just a dessert - they're a decadent experience that perfectly balances sweet, buttery richness with a delightful sea salt crunch. Imagine biting into a perfectly golden triangle that melts in your mouth, combining the nostalgic flavors of vanilla malt and crunchy toffee with an unexpected salty twist that will make your guests beg for the recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 triangles
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/2 cup malt powder
- 1 teaspoon vanilla extract
- 1 cup toffee bits
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes, ensuring the mixture is smooth and well combined.
- Add vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and malt powder until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Press the dough evenly into the prepared baking pan, creating a smooth, uniform base. Use the back of a spoon or a spatula to help spread the dough.
- Sprinkle the toffee bits evenly across the surface of the dough, gently pressing them slightly into the mixture.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden brown and the center is set.
- Remove from the oven and immediately sprinkle sea salt across the top of the hot baked base.
- Allow the baked base to cool completely in the pan for about 30 minutes.
- Using the overhanging parchment paper, lift the entire baked base out of the pan and place on a cutting board.
- Cut the baked base into 16 triangular pieces by first cutting into squares, then diagonally splitting each square into triangles.
- Transfer the triangles to a serving platter, ensuring they are arranged attractively. If desired, sprinkle a touch more sea salt on top before serving.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect dough texture.
- When creaming butter and sugar, beat until the mixture is light and fluffy, which typically takes 3-4 minutes. This incorporates air and creates a tender base.
- Use fresh, high-quality malt powder for the most robust flavor.
- Don't overmix the dough - this can lead to tough, dense triangles.
- Use parchment paper with overhanging edges for easy removal and clean cutting.
- Let the baked base cool completely before cutting to ensure clean, crisp triangle shapes.
- For an extra touch of elegance, use flaky sea salt like Maldon for a beautiful garnish.
- Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 2g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
