By Rosie Hawthorne on December 21, 2011
You’re getting a treat today — two recipes for toffee bars. I couldn’t choose between the two so you’re getting both.
The first one I make with pecans and semisweet chocolate; the second with almonds, coconut, and toffee bits. You make them both and see if you can choose between them.
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups flour
1 cup chopped pecans
12 ounces semisweet chocolate morsels (I recommend Ghirardelli or Nestles. Generic store brands are inferior.)
Heat oven to 350 degrees.
Beat butter, brown sugar, yolk, and vanilla until creamy. Stir in flour and ½ cup pecans. Spread into a 9 x 13-inch buttered pan. Bake at 350 about 25 minutes until lightly browned. Immediately sprinkle chocolate morsels over top. Let stand for 5 minutes, then spread chocolate over surface. Sprinkle with remaining pecans.
Heat oven to 350 degrees.
Beat butter and sugar until light and fluffy. Gradually add flour, beating until well mixed. Press dough evenly into a buttered 9 x 13-inch pan. Bake 15-20 minutes until edges are lightly browned.
While the base is cooking, prepare the topping. Combine toffee bits and corn syrup and cook over medium heat, stirring constantly, until the toffee bits are melted. Stir in ½ cup almonds and ½ cup coconut. Spread toffee mixture to within ¼ inch of edges of crust. Sprinkle remaining almonds and coconut over top and bake an additional 15 minutes until bubbly. Cool completely in pan on rack. Cut into bars.
Previous Days of Christmas:
Day 1: Sweet holiday gifts from the oven »
Day 2: An intense chocolate rush »
Day 3: Great neighbors, great cookies »
Day 4: Raising the nutty bar to new heights »
Day 5: These buckeyes are irresistible and easy »
Day 6: Mounds of sweet Christmas joy »
Day 7: Macaroons with a holiday zing »
Day: 8: A tart complement to sweet gifts »
See more at Kitchens Are Monkey Business »
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