When I have the need to bake, it often ends up in Brock’s office – luckily, tomorrow is Friday and his turn to bring something anyway.  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.

Toffee Bars

Cream together;

1 1/2 c. EACH butter, softened AND brown sugar

Add and blend together;

2 egg yolks AND 1 t. vanilla

Then add 3 c. flour

Press into a greased 9 x 13 pan and bake at 350 for about 25 minutes.  Check it at 20 minutes, if it gets too brown, it will be too hard when it cools.  Immediately after you take it out of the oven, sprinkle with about 1 1/2 cups of chocolate chips, and let sit 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 chopped nuts – I prefer pecans.  I also recommend that you cut them before the chips harden again.  It’s a good thing they’re going to the office.

Here’s the recipe for a smaller, 8 x 8 pan;

Cream together;

1 c. EACH butter, softened AND brown sugar

Add and blend together;

1 egg yolk AND 1/2 t. vanilla

Then add 2 c. flour

Press into a greased 8 x 8 pan and bake at 350 for about 18 minutes.  Sprinkle on about a 3/4 cup of chocolate chips and proceed as above.  Always yum.

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