These candy topped toffee squares make for a terrific holiday cookie. Decked out in red and green M & M’s, they are festive and irresistible.
Three Luscious Layers!
These cookie bars get better with every layer. First is the buttery shortbread crust which gain their toffee moniker from the nice dose of dark brown sugar. A smooth, rich chocolate ganache graces the middle followed by whatever chopped candy or toasted nut you desire. I went with Heath bars to give a double dose of toffee flavor on half of the bars. Being the considerate wife that I am, I sprinkled holiday colored M & M’s over the other half. As hard as it is to believe, Bill does not like toffee. Crazy man.
It’s Not Too Early to Start Collecting Holiday Recipes
I know it seems early to be sharing holiday cookie recipes, but if you’re anything like me, the season will creep up on you and then panic will set in. So go ahead and start collecting recipes early. Then you’ll just need to set aside an afternoon to bake. I love to share tins of various cookies and candies with my neighbors at Christmas. Even though I make some old favorites over and over, I’m always on the hunt for new inspiration.
Welcome to the day 3 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. If you are feeling a mid-week slump, then there is no better way to beat it than a big dose of cookie love! Please make sure to check out and enter our fantastic giveaway and check out our #CookieWeek Pinterest board full of all the cookie recipes you’ll see here this week!
Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!
Let’s take a look at what prizes are up for grabs – one lucky winner will take it all!
- 1 case (10, 4-lb bags) Imperial Granulated Sugar
- 3-Piece Bakerware Set from Circulon
- 6 assorted jars of Peanut Butter & Co. peanut butter
- One copy of the cookbook Eat More Dessert by Jenny Keller
- One copy of the cookbook Bake and Destroy by Natalie Slater
- One copy of the cookbook Decadent Gluten-Free Vegan Baking by Cara Reed
- One copy of the cookbook Rawsome Vegan Baking by Emily von Euw
Mandatory Entry: Leave a comment telling us know what your favorite cookie is to bake during the holidays.
Many more additional ways to enter in the rafflecopter widget.
1 (one) lucky person will win all the prizes listed above, who will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. 1 winner will be contacted by me via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!
Let’s see what’s baking up in the oven today:
Note: To making cutting bars easier, chill thoroughly, then use a sharp knife to score,then cut into squares. These are trickier than some to cut because of the chunks of candy.
- 1 cup (2 sticks) butter, at room temperature (I used Kerrygold)
- 1 cup dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- A dash of salt
- 2 cups flour
- 12 ounces semi-chocolate, chopped
- ¼ cup butter (Kerrygold)
- ½ cup heavy cream
- 1 cup M & M's or chopped Heath bars
- Preheat the oven to 350°. Line a 9-by-13-inch baking pan with non-stick foil (or regular foil sprayed with non-stick cooking spray). Set aside.
- In a large bowl, mix together the butter and sugar. Add the egg yolk, vanilla, and salt and mix till combined. Add flour and mix till combined, then pat the stiff dough onto the bottom of the prepared pan.
- Bake till golden, about 20 minutes. Do not overbake. Let cool to room temperature on wire rack.
- Combine chopped chocolate, butter and heavy cream in microwave safe bowl. Microwave for 30 seconds, then stop, stir and repeat till chocolate is melted and mixture is smooth. Pour over cooled crust and spread to cover crust using offset spatula. Sprinkle top with candies.
- Chill in refrigerator till chocolate sets. Cut and serve.