Gingerbread Chocolate Toffee Bar (Azamara)

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

1 cup heavy cream

1 cup condensed milk

4 egg yolks

5 oz. cacao bittersweet chocolate

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.

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.