Chocolate Toffee Bars
 
Prep time
Cook time
Total time
 
So easy to make, and so good. Use milk chocolate candy bars to melt over a buttery brown sugar cookie base, and then sprinkle with nuts. Once the bars cool and the chocolate hardens, they are ready to eat.
Recipe type: Dessert | Bar Cookie
Ingredients
Dough:
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
Topping:
  • 4 milk chocolate candy bars (1 or 1½ ounces each), broken in small pieces
  • ½ cup toasted walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
Dough:
  1. In a medium mixing bowl, combine butter, brown sugar, egg yolk, and vanilla; use an electric mixer or wooden spoon and beat together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour and salt; stir until mixed.
  2. Press dough evenly into bottom of baking pan.
  3. Bake: Bake 25 to 30 minutes or until light brown.
Topping:
  1. Remove from oven. Immediately sprinkle chocolate candy bars onto hot crust. As soon as the chocolate is soft, spread evenly over entire crust. Sprinkle nuts evenly over warm chocolate.
  2. While cookies are still warm in pan, cut into 2 inch squares. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool completely.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/cookie/chocolate-toffee-bars/