Schatzi: These are quick and simple, and one of my favorite Christmas cookies. When I was little and hated nuts on things (I didn’t like biting on anything hard), Mom would leave them off part of the pan for me. I’m not sure when or where the recipe dates from; Mom’s recipe card has no date or sourse, only the note “ono!” in the upper right-hand corner, and a comment that almonds are the best, then pecans. (I prefer pecans.) According to Gourmet, Toffee Bars were popular during the Eighties, which is when I was growing up, but I have a published copy of a nearly identical recipe (using Spry Shortening, no less) dated 1960. Gourmet’s version of Toffee Bars from the 80s, however, is a bit more complicated than it needs to be.
Try them with dark chocolate chips, too.
- 1 cup butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg yolk, beaten
- 2 cups flour
- 1 tsp baking soda
- 6 oz semi-sweet chocolate chips
- 1/2 cup finely chopped pecans, walnuts, or almonds
- Preheat oven to 350F.
- Cream butter and sugar, then mix in vanilla and beaten egg yolk.Whisk together flour and baking soda, and beat into butter mixture.
- Press into a lightly greased 8×13-inch pan. Bake 20-30 minutes, until golden brown.
- Remove from the oven and sprinkle with shocolate chips. Let stand a few minutes until the chocolate gets melty, then spread chocolate evenly over the surface. Sprinkle with nuts. Cool to room temperature and cut into small squares.