I have had a weak spot when it comes to toffee since I was a child. The Homers lived around the corner from us…and Mary was my best friend. Mr. Homer’s contribution to the goodie tray their family delivered to neighbors at Christmas time was toffee. I left all the fudge and divinity for my sisters, but claimed every bit of Homer toffee…a perk of being the bossy older sibling. And just so I can continue this once a year indulgence, I make 3 batches of English toffee to give to my friends and neighbors…and I like to get it out of the house as fast as I can before I eat more than a couple shards. I do keep supply of Heath bars in the pantry…not to eat straight up as you might think, but to use in cookies. And since a month had gone by since my last bite of toffee, I had to do something with my stash. I decided to take the simple route and make cookie bars . Once again, I turned to brown butter to up the caramel undertones of the base…plus I added a healthy dose of dark brown sugar for another boost of flavor. And the pièce de résistance was the big chunks of Heath bars…those bagged toffee bits just don’t do the trick. Then instead of nuts, I tossed in some of my favorite semi-sweet chocolate discs.
These were spectacular. The interiors were soft and chewy which contrasted perfectly with the crispy edges. And there was also that bit of crunchy toffee or creamy chocolate in every bite. I tucked some in the freezer to send to Nick in the dorms (and so that I wouldn’t be tempted to shovel them ALL into my mouth), and then took a sampling to my knitting friends. I loved seeing the big smiles when I mentioned toffee…and then I smiled right back when seconds were taken.
- 1/2 cup (1 stick) butter
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Heath bar chunks (2 1.4-ounce bars cut into chunks)
- 1/2 cup semi-sweet chocolate chunks or discs
- Preheat oven to 350º. Line 8 x 8 inch pan with non-stick foil or regular foil sprayed with nonstick cooking spray. Set aside.
- Melt butter in saucepan over medium heat and continue cooking, swirling pan occasionally, till it just turns brown and smells nutty. You do not want it to burn, so watch carefully.
- Combine brown butter and brown sugar. Beat for a couple minutes till well combined, then add egg and beat till batter becomes smooth. Mix in vanilla. Mix in flour, salt and baking soda till just combined. Fold in Heath bar and chocolate chunks. Spread into prepared pan and smooth top. Bake for 20-25 minutes or till edges start to pull away from the sides of the pan.
- Cool, then cut into bars to serve.
Don’t forget to enter to win a coupon for your very own Sauté Express by Land O Lakes on my Creamy Chicken Enchiladas post.