My parents must have known I was born with a sweet tooth. They just had to. I guess they kept me away from the good stuff to prevent my pant size from getting too big because I’m just now discovering what toffee is.
I’ve been deprived.
Contemplating for the past couple of weeks while standing in the baking isle of Target, I finally decided to get my hands on this little bag of toffee bits.
Best. Decision. Ever!
Actually, it’s a bittersweet choice since I now have a new profound love for toffee which can be a bad thing too. I understand my child-candy/chocolate-deprivation. Can’t blame the parents. I can only thank them.
Toffee (NOT coffee) is pretty much one of the best creations, making this cookie bar one of my favorites.
If you enjoy chocolate with a nutty crunch, like myself, then this is it. A definite must try. With a similar taste and texture as a Twix candy bar (without the caramel of course), you won’t be disappointed.
Now if only I can make a second batch before eating this stuff straight from the bag, is a dilemma I’m facing. It’s that good!
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 2 cups all purpose flour
- 1 cup toffee bits, separated
- 1/4 teaspoon salt
- 2/3 cup milk chocolate chips
- Heat oven to 350°F. In large bowl, cream butter and brown sugar until light and fluffy. Add vanilla and egg yolk and mix well.
- Stir in flour, 1/2 cup toffee and salt (dough will be stiff). Press dough into ungreased 13 x 9-inch pan.
- Bake 25 to 30 minutes or until light brown. Immediately sprinkle chocolate morsels over hot crust. Once melted, evenly spread chocolate over the entire crust. Sprinkle with remaining toffee bits.
- Allow to cool for 30 minutes. Cut into bars and ENJOY!
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.
Recipe source: www.urbanbakes.com
Toffee Bars recipe adapted from Betty Crocker Cookbook ISBN: 978-1-118-62673-3.