These bars have no toffee in them.
Yes, I know what they're called, but I didn't name them. However, I didn't feel the urge to change the name either. Hear me out. If you have ever savored the wonder of a Heath candy bar, you would definitely recognize the flavor of these gorgeous desserts.
These dessert bars were the business! I loved these so much that I eventually had to get them out of my apartment or I would have eaten them all. One thing to note is that the crust can be a bit crumbly. That didn't bother me one bit. In fact, I took one for the team and "disposed" of any broken bars so that no one else had to worry about them.
In the end, I packed up the majority of the bars (the unbroken ones) and took them over to a friend's place so I could salvage my dignity. Or at least attempt to.
from Eat, Live, Run
- 1 cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans
1) Preheat oven to 350 degrees F. Butter a 10" x 13″ pan well and set aside.
2) Cream together the butter and brown sugar until light and fluffy.
3) Add the egg yolk and vanilla and mix well.
4) In a separate bowl, whisk together the flour and salt.
5) Add the dry ingredients to the wet ingredients and blend until a soft dough forms.
6) Press down into your prepared pan and prick the dough all over with a fork.
7) Bake for 18-20 minutes or until golden brown. Remove from oven and let cool completely.
8) Once the cookie base has cooled, melt the chocolate chips either in a double boiler or a microwave-safe bowl, stirring in 30 second increments until completely melted and smooth.
9) Spread chocolate over the cookie base, and then scatter the nuts on top. Place in fridge for 1 hour or until chocolate has set, then cut into bars.