English Toffee Bars
Wow, this has been a week. In addition to a number of other things going on, this has been one of our busiest weeks of the year at work preparing to kick off our annual leadership institute tomorrow. I absolutely love this event, and the wonderful people and energy and inspiration it brings, but whew – it definitely puts our staff on overdrive!
So during some extra hours or preparation last night, I decided I needed to bake something sweet and simple for a little extra motivation! So I pulled out this recipe I’d bookmarked from Hershey’s that (I admit) looked so yummy in the picture. And even better — called for ingredients that I almost always have in the pantry!
While it’s probably not going to go in my super-healthy file, it definitely proved to be super-delicious!! I don’t know how you can go wrong with toasted pecans mixed with the sweet toffee and chocolate. But just to be sure, I did bring a plate of these in for my coworkers to taste-test today, and they happily agreed. :) Also, (especially with the help of my food processor) I’m happy to report these were a breeze to prepare. Will definitely be revisiting this recipe again…
english toffee bars
- 2 cups all-purpose flour
- 1 cup lightly-packed brown sugar
- 1/2 cup (1 stick) butter
- 1 cup pecan halves
- 1 cup chocolate chips (milk, bittersweet or dark)
- 2/3 cup butter
- 1/3 cup lightly-packed brown sugar
Heat oven to 350°F.
Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form, although a few large crumbs may remain. (See Ali's Tip below for shortcut.) Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping (instructions below); drizzle evenly over pecans and crust.
Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.
Toffee Topping: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.