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Toffee Triangles

Carol Rosenstock
(reprinted with permission from Even More Delicious!,
a new cookbook from the Sisterhood of Temple Aliyah, Needham)

Food Editor's Note:  These are rich, crunchy, and delicious!  They are perfect for holiday gatherings or a hostess gift.  I used dark brown sugar, butter, and packaged toffee bits, but variations are just as good.  Thank you, Carol, for another great recipe!

3/4 cup butter or margarine
3/4 cup brown sugar, firmly packed
1 egg yolk
1 1/2 cups all-purpose flour

1 (14-oz.) can sweetened condensed milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract

1 (12-oz.) bag semi-sweet chocolate bits
1 cup almond brickle pieces or toasted chopped pecans


Preheat the oven to 350 degrees.  Grease a 9 x 13 x 2 inch baking pan.

In a large bowl, beat the butter or margarine and brown sugar on medium to high speed until combined.  Add the egg yolk; beat well.  Stir in flour, mixing well.  With floured hands, press the dough into the prepared pan.  Bake in oven for 20 minutes or until lightly browned.  Remove pan from oven and transfer to a wire rack while preparing the filling.

In a medium sauce pan, heat the condensed milk and butter or margarine until bubbly, stirring constantly.  Cook and stir for 5 more minutes (mixture will thicken and become smooth).  Stir in the vanilla extract.  Spread the filling over the baked layer and bake for 12-15 minutes longer or until the layer is golden.

Remove pan from the oven and sprinkle the baked layers evenly with chocolate bits.  Bake for 1-2 minutes more or until the chocolate pieces are shiny and melted.  Remove from the oven; transfer to a wire rack.  Spread the chocolate evenly.  Sprinkle with brickle pieces or pecans and gently press them into the chocolate.  Cool completely.

Cover and chill until chocolate is set.  For triangles, cut into rectangles (3 x 2 inch) and then cut diagonally.

These can be stored, covered, in the refrigerator for up to one week.  Toffee triangles can also be frozen.  Thaw at room temperature for 30 minutes before serving.  These can also be made with fat-free sweetened condensed milk.
An empty nester, Carol Rosenstock and her husband Steven live in Needham.  They are the proud parents of two sons and a daughter-in-law.  Carol enjoys cooking and baking and loves to try new recipes.  She is a fan of ShalomBoston.com and has shared several of her recipes with us.  Carol is also very active in Women’s American ORT and was the chair of the cookbook committee for Temple Aliyah of Needham's fabulous new cookbook, Even More Delicious!   

Toffee Triangles


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