Sunday, December 14, 2014

Recipe #39: Toffee Bars

This recipe was from a cookbook in my mom's kitchen from 1964, called "Our Best Cooky Recipes" by Martha Logan, Home Economist.  THIS IS MY GO-TO COOKIE when I need an easy cookie, a lot of cookies and one that has chocolate in it.  I can't count the number of times I have made these.   Before I moved to this house, my neighbors next door included triplets...Devlin, Lauren and Kaysan.  They absolutely loved the raw dough.  So, on some of their birthdays, this year being the most recent, I made a double batch of dough, without the eggs, divided it into 3 logs, wrapped in parchment paper, and put their names on each one.  They said it was one of the best birthday gifts they got that joke!

2 sticks butter                                                   1 tsp vanilla
1 cup packed brown sugar                              2 cups flour
1 egg                                                                    1 1/2 cups chocolate chips
1/2 cup chopped walnuts or pecans,            1/2 tsp salt
   or nothing if you want

Cream butter, salt and sugar.  Add egg and vanilla.  Mix well.  Add flour and combine.  Spread 1/4" thick over an area of 10x15, which is usually a jellyroll pan.  Bake at 350 for 15-17 minutes, or until the edges start turning a dark brown.  The longer you bake this, the crispier the cookies will be.  Take the cookies out of the oven and turn oven off.  Sprinkle chips over cookies and put back in the oven for 5 minutes.  Take out and spread melted chips over cookies with an offset spatula.  Then sprinkle the nuts over all.  Also, at this point, I cut the cookies, so when they cool, you can just score again and it will be easier to get them out of the pan. 

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