I hope you enjoy these as much as I do.
My Grandma's Toffee Bars
Toffee bars with pecans
- 1 cup butter, softened
- 1 cup dark brown sugar, packed
- 1 egg yolk
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/4 tsp salt
- 6 Hershey's milk chocolate bars (1.55 oz each), or about 9 ounces milk chocolate
- 1/2 cup chopped toasted pecans (optional)
- Preheat oven to 350°F.
- Cream butter and sugar with an electric mixer until just combined.
- Mix in egg yolk and vanilla.
- Add flour and salt and mix until just combined, scraping down the sides of the bowl.
- Spread the dough onto a greased cookie sheet with your hands, leaving about 1/4 inch all around the edges.
- Bake for 20-25 minutes
- Remove from oven and place chocolate all over the large cookie.
- Place back in hot oven for about a minute to just melt the chocolate.
- Spread chocolate evenly over the cookie (all the way to the edges) and sprinkle with pecan pieces if you are using them.
- Cut the cookies into small squares and allow the chocolate to set before serving.
Notes on my Grandma's toffee bars:
- I usually try to replace some or all of the apf in a recipe with a whole grain alternative. Not for these! I'm sure it would work, but then they wouldn't be the same and the sameness is what is important for these.
- Same story for the chocolate. I usually prefer dark chocolate, but for these it needs to be milk chocolate, and preferably Hershey's, to be historically accurate.
- Note that the chocolate is too thin in the pictures above. I misread the recipe and only put about half of the chocolate that is normal (I realized this while making them, but didn't have any more chocolate to remedy the situation).
- Some years, my Grandma would replace the milk chocolate with an equivalent amount of Andes mints. I *highly* recommend doing this.