Tuesday, February 17, 2009
I'm a kid who likes to eat with my fingers. Ice cream sandwiches are the right size to hold without getting too sloppy. TWD baker, Whitney of What's Left on The Table selected sweet this week.
The bars are quick to make. Like most bar cookies, it starts with a shortbread base. Prep the pan, so once the bars are baked, they will easily release. Sitting on top of the shortbread layer, a film of chocolate is smoothed over. Then the best part, Heath Chocolate Toffee Bits sprinkled (and gently pressed) on top. Heathbars have been around since 1917. The perfect blend of milk chocolate and caramel and almonds. However, as much as I liked them, the bar was a bit too hard to bite into. These were filled with Haagen-Dazs vanilla ice cream. Any suggestions? Still pretty good.