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Publisher: Skyhorse Publishing © 2010 by Kelly Peloza ISBN: 978-1616081218 |
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Reprinted with permission from the author, Kelly Peloza.
English Toffee Squares
Makes 25 squares
Ingredients
- 1 cup margarine
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chocolate chips
- 2/3 cup chopped nuts (almonds, walnuts, or a mixture)
Directions
Preheat oven to 350°F.
Cream together the margarine and brown sugar with electric beaters. Add the
vanilla.
Gradually sift in the flour and stir until incorporated.
Press dough into an 8×8-inch* nonstick (or lined with parchment) baking pan
and bake for about 15 minutes until firm and golden. Don’t take them out too
early or they won’t get crispy and toffee-like.
Remove from oven and uniformly sprinkle the chocolate chips in the pan.
Return to the oven for about 30 seconds so the chocolate is melty and
spreadable. Using a knife, spread the chocolate evenly over the cookie
layer. Sprinkle with the nuts, then let cool (the fridge or freezer helps
with this if you’re in a hurry) so the chocolate firms up. Cut into 25
squares and transfer to a cooling rack. Enjoy!
*This recipe can be halved and baked in a 8×4-inch loaf pan.