Toffee Bars
- Total Time: 18 Minutes
Description
This is an old recipe from Mom that was regularly made by a family at church for potlucks. I think that all baking tastes the best on the day that it’s made, but these bars can definitely hold their own for a couple of days, if they last that long. They’re basically a variation of a chocolate-chip cookie, but quicker to throw together – enjoy!
Ingredients
1 1/2 c. (340 g) EACH butter, softened AND (300 g) brown sugar
2 egg yolks AND 1 t. vanilla
3 c. (375 g) flour
~1 1/2 c. chocolate chips
~1/2 c. chopped pecans (optional)
Here’s the recipe for a smaller, 8 x 8 pan;
1 c. (227 g) EACH butter, softened AND brown sugar
1 egg yolk AND 1/2 t. vanilla
2 c. (250 g) flour
Instructions
Using your electric mixer, beat together the butter and sugar until well combined, then beat in the yolks and vanilla. Add in all of the flour and mix on low until it starts to come together, then turn up the speed as needed until a dough ball forms. Press into a greased 9 x 13 pan (lined with parchment if you wish to lift them out) and bake at 350 for about 20 minutes – if it gets too brown, it will be too hard when it cools.
Immediately after you take the bars out of the oven, sprinkle evenly with the chocolate chips, and let sit for several minutes until the chips are soft and melted. Spread the chocolate chips so they look like frosting – I find this easiest with the back of a spoon – and sprinkle with nuts if using. I also recommend that you cut them before the chips harden again.
The same instructions apply to a smaller pan but press into a greased 8 x 8 pan and bake at 350 for about 15 minutes. Sprinkle on about a 3/4 cup of chocolate chips and proceed as above. Always yum.
- Category: Squares, Freezes Well
I made these and they were yummy! I also had to give them away so they would not call to me constantly! x keep up the good work
Looks good!!
Think I will give this a go and sub in rice flour…we will see how it turns out!!!