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Toffee Squares


Makes about 36

1 cup butter
2 cups flour
1 tsp vanilla
1 cup firmly packed brown sugar
1 egg yolk
8 oz semi-sweet chocolate morsels
1/2 cup finely chopped walnuts or pistachios

Preheat oven to 350F. Use a food processor or mixer to combine butter, flour, vanilla, brown sugar and egg yolk. Press into an ungreased 10x15-inch pan. Bake 15 minutes. Remove from the oven; sprinkle with chips. Let stand several minutes to melt the chocolate; spread chocolate evenly over the surface. Sprinkle with nuts. Cover with a piece of waxed paper; press gently to make nuts adhere. Score into bars while still warm; chill to harden chocolate.

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Reviews of Toffee Squares:

1-5 of 43 reviews   Next >>

  A cookie baker in Hawaii  Dec 20, 2011
Would not make this again.
This is the blandest "Toffee Cookie" I have ever made the old recipe is way better 1 star

   Dec 15, 2011
Would make this again.
These are my favorite cookies in the whole wide world. 5 stars

  A cookie baker  Dec 14, 2011
Would make this again.
I use 3drops maple flavoring from my moms recipe, Make them at Christmas. 5 stars

  A cookie baker in Magnolia TX  Jun 10, 2011
Would make this again.
Use only dark brown sugar and two tsps. vanilla. Husband likes these baked in a 9 x 13 pan. We like chopped pecans on top.
Also, you may like p'nut butter added to the chocolate.
5 stars

  Jess in Kentucky  Mar 3, 2011
Would make this again.
This is a variation upon an old Betty Crocker recipe from the 1960 "Parties" book. The original called for 3oz of milk chocolate from candy bars instead of 8oz of semisweet chips. I think this extra bit of sweetness helps. Additionally, the baking time on this recipe is incorrect: it should be 20-25 minutes. The extra secret is to make sure that the cookie slab is still soft and yet just golden brown upon taking it out of the oven--the extra bake time I recommend above is crucial for developing the toffee flavor. Also, top it with sliced almonds instead of walnuts or pistachios for more of a toffee flavor. 5 stars

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