The taste of these baked squares remind me a little of the soda cracker/chocolate treat which I've listed in this blog's CANDY section. That, or the toffee candy that is made by so many around Christmastime.
Above: This Toffee Bars recipe comes from my
very old and much used Betty Crocker cookbook.
Preheat oven to 350-degrees.
Line a 10x15" baking pan with aluminum foil and spray it lightly with non-stick oil.
- 1 cup butter, softened
- 1 cup brown sugar, packed (light brown sugar, or dark brown sugar)
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 6 of 1.65 oz.Hershey milk chocolate candy bars, broken into 1" pieces (I used 18-19 of the miniature Hershey bars which I bought in a 10.78 oz. bag on '50% off clearance' after trick or treat season).
You can also use milk chocolate chips sprinkled over the top.
- 1 cup finely chopped pecans, optional
- Cream together the butter and brown sugar (beat for at least 2 minutes to better dissolve the sugar).
- Stir in egg yolk and vanilla, and beat for a few seconds.
- Add the flour and stir only until it is evenly combined. Dough will be thick.
- Using a spoon, drop little 'splotches' of dough all over on your foiled/sprayed baking pan. Now, with the back of a dampened spoon, spread the dough into an even layer.
Before you start spreading these 'splotches' out, you'll have this...
- Below: Bake at 350-degrees for about 15 minutes, OR until it is just a light golden brown.
- Below: Arrange chocolate pieces on hot layer. Set aside for 5 minutes, while chocolate softens/melts.
- Below: With the back of a spoon, spread the melted chocolate to cover the baked bars. (I use the end of a wooden dowel or handle of a wooden spoon to make swirly designs in the soft chocolate.)
- Below: Sprinkle with some finely chopped pecans, optional.
Let bars cool until chocolate is 'firmed up' (on a cold porch, or in a refrigerator, etc.) When firm, using the edges of the foil lining, lift the whole slab from the pan. Remove the foil, put 'the slab' onto a cutting board and cut into squares. I have found that IF my 'slab' is TOO cold/hard when I first try to cut them, they will crack into irregular shapes. Some people don't mind, but,................since I want neatly cut squares, I let the 'slab' sit at room temperature for maybe 10 minutes before cutting away with a knife (carver's type knife) which is long enough to reach across the pan.