The holidays are here, and for many, that means friends, family, and — most importantly — food! Whether it's five-course meals or tasty snacks, there's something special about home cooking and baking around the holidays. Azamara Pursuit Pastry Chef, Wayan, agrees, and he wanted to share a favorite holiday treat that you can make right at home, his famous Gingerbread Chocolate Toffee Bar.
Here's what you'll need to recreate these treats at home.
- 1 stick unsalted butter, softened
- 1/3 cup light brown sugar
- ½ tsp. vanilla extract
- ½ tsp. salt
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 1 cup all-purpose flour
For the Chocolate Toffee Bar:
- 1 cup heavy cream
- 1 cup condensed milk
- 4 egg yolks
- 5 oz. cacao bittersweet chocolate
Preparing the Gingerbread:
Preheat the oven to 375°F. Brush the baking pan with butter and place parchment paper on top.
Mix butter, brown sugar, and vanilla extract together in your mixer using a paddle.
Sift the flour, salt, ground ginger, ground nutmeg, and ground cloves. Add to the butter mixture and combine until the dough gets soft.
Spread dough evenly in the baking pan using an offset spatula, then poke all over with a fork.
Bake for 15 to 20 minutes until golden in color and set aside to cool down completely.
Preparing the Chocolate Toffee Cream:
Reduce condensed milk until it gets caramel-colored and add heavy cream. Mix well.
Lower the heat and add egg yolk, stir and simmer until the temperature is 170°F.
Remove from heat and add chocolate. Whisk until the chocolate melts, then smooth the mixture.
Pour the chocolate mixture on top of your gingerbread. Spread the chocolate mixture evenly using a rubber spatula. Cover with plastic film and refrigerate for two hours.
Cut in rectangular shapes and serve.
We hope you enjoy sharing these gingerbread chocolate toffee bars with your loved ones this season. From all of us at Azamara, happy holidays!
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