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“Keep It Stupid Simple,” has been an unwritten rule in the kitchen lately. This week I realized that while I may really enjoy baking, some of my creations do not turn out as I intend them too. In fact, a majority of them may not even be edible at the end of the process! I had a few mishaps during my pre-Thanksgiving dessert preparation. After one or two failed attempts I decided to make a fool proof cookie bar using two of my favorite ingredients, chocolate and toffee. Of course, keeping it simple paid off and these Chunky Chocolate Toffee Bars were pure deliciousness.

As I discovered the true meaning behind trial and error, my baking endeavors got a little healthier in the process.  I was recently introduced to a natural sugar substitute, Monk Fruit In The Raw. It’s just like your typical granulated sugar and can be used to replace it within your everyday recipes. It has zero calories and tastes identical to the real deal. I substituted half of the sugar in this recipe with Monk Fruit In The Raw and could tell absolutely no difference in the taste or texture. If you do a lot of baking this is a great way to cut the calories.

Monk Fruit In The Raw is a wholesome, zero-calorie sweetener made from real monk fruit, a vine-ripened fruit that is native to Asia. The extract from monk fruit is blended with other sweeteners to create the perfect balance of sweet. No chemicals or mystery additives. It’s also naturally vegan, kosher, and gluten-free. This was my first time using this type of product to bake with and I was very pleased with the results. Since then I have used it to make pies, cookies, and cupcakes. Do you think any of my taste testers could tell the difference? They had no idea!

Ingredients:

• 2 sticks of softened butter
• 2 1/2 cups of all purpose flour
• 3/4 brown sugar
• 3/4 Monk Fruit In The Raw
• 2 eggs
• 1 tbsp. vanilla extract
• 1 tsp. baking soda
• 1 1/2 cups of semi-sweet chocolate chunks
• 1/2 cup of melted semi sweet chocolate
• 1 1/2 cups of crushed toffee bars

 
Directions:

1. Preheat oven to 350° and lightly grease a 13×9 glass baking dish or line it with a sheet of parchment paper. In large mixer combine butter, sugars, and baking soda. Beat together until creamy. Add in eggs, vanilla extract, and flour on low speed. Once mixture is fluffy pour in chocolate chips and toffee pieces until evenly distributed throughout batter. 

2. Press batter into dish and bake for 30 minutes or until edges are golden brown.

3. Once bars are cooled melt the remaining 1/2 cups of chocolate and drizzle on top. Cut into squares and serve. 

4. Store bars in an air tight container to ensure freshness and keep them chewy between bites.

If you enjoy baking, cooking, or creating you can find even more recipe inspiration with Monk Fruit In The Raw by visiting their website. Here you will find everything from drinks to desserts. One box of Monk Fruit In The Raw (40ct packets) retails for $3.49, and the Monk Fruit In The Raw Bakers Bag retails for $6.99. Price may vary based on the retailer.