Skip to main content

Soft Toffee Bars {Christmas Cookies}


There are a few regulars in my family's Christmas cookie tradition and this bar cookie goes back as far as I can remember.  One of my mom's personal favorites because she is allergic to nuts and prefers milk chocolate to dark, these toffee bars were a safe alternative to the many varieties of nut-laced toffees.  She made them crispy with a thin layer of chocolate on top.  

Over the past years I have realized that my husband prefers soft and chewy cookies and so I began making the same dough but baking it in a smaller pan resulting in a thicker, softer bar. With the addition of more melted chocolate for frosting, my husband now proclaims these soft toffee bars his favorite.

The best part about them is how easy they are to make.  Because they are quite rich they can be cut into small squares and therefore make many cookies in a short amount of time and effort.  I brought them to my first cookie swap last week and they were a hit.  People even commented that they looked professional.  I had to chuckle knowing how insanely easy they are to make.  Enjoy!


If you are a dough lover, this dough is delicious even before it goes into the oven!

Press the dough firmly to spread over the pan.

As soon as it comes out of the oven pour on the chocolate chips.

Once the ships melt, simply spread.

Instant frosting! 

The key to clean edges is to cut bars while still warm.



SOFT TOFFEE BARS
mistysmornings.com

INGREDIENTS
1 c. salted butter, softened
1 c. brown sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 16oz. bag Hershey's milk chocolate chips


PROCESS
1. Cream together butter and brown sugar in a large mixing bowl.
2. Add egg yolk and vanilla and beat until combined.
3. Add salt and flour.  Mix on low just until combined and dough comes together well.
4.  Dump into ungreased baking pan.  I use a 15 x 9 inch pan with sides. (Use a bigger pan and your toffee bars will be thinner and crunchy like my Mom prefers.)
5.  Pop the tray of dough into the refrigerator and turn on the oven to 350 degrees.  The dough can chill a bit while the oven is heating and you can clean up the kitchen.
6.  Place the tray on center rack of pre-heated oven and bake for 18-20 minutes.  Watch closely!  If they brown too fast they will be crispy.
7.  As soon as the bars come out of the oven dump entire bag of chocolate chips on top. Allow them to soften for five minutes then spread with offset spatula.
8.  CUT BARS IMMEDIATELY after frosting.  Once cut into squares allow to cool completely before storing.  If your kitchen is warm they can go into the fridge to firm up the frosting before placing between layers of waxed paper in sealed containers.

These bars keep beautifully for several days at room temp and can also be frozen for 3-4 weeks prior to Christmas.

printable recipe


Sharing with these festive link-ups:




Comments

Post a Comment

~Grace and peace to you~

Popular posts from this blog

Locally Grown {stuffed green peppers recipe}

  Last weekend we took the whole family to a nearby produce stand.  We were craving something that tasted fresh from the garden and since I don't have my own garden, we found this place.     The fields were full of fall-colored flowered.  Can't wait for those cooler days to come.         But for now, we are reveling in the height of summer sunshine and produce.       It's easy to go overboard here and buy much more than you can use in the next few days.  I don't even like okra but they look so inviting in those cute blue crates.     These tomatoes inspired a caprese salad for lunch: tomato slices cut into quarters, hunks of fresh mozzarella, snipped basil leaves, salt, pepper and drizzles of olive oil and red wine vinegar.       These strawberries wound up being dunked in Silky Chocolate Fondue .       Every girl dreams of doing her shopping with one of these adorable woven baskets, doesn't she?       Even the boys had fun playing in the sand while I took m

Tuna and Lentil Salad {Menu Plan Monday}

This hardly constitutes a recipe since it is mostly dump and stir but I  must  share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.  It is also perfect for meatless Friday meals during the Lenten season just double the amounts. INGREDIENTS One can lentils , rinsed and drained 1 can tuna, packed in olive oil, undrained 1/4 onion, diced I prefer red onion) 1/4 cup red wine vinegar kosher salt PROCESS In a medium mixing bowl, stir all ingredients together.  I usually add more vinegar as it is quickly soaked up by the lentils. Serve over lettuce, on crackers or simply eat out of the bowl! ******* The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from

Peaceful Snow Day

Yesterday we had the most lovely snow day. The woods were simply begging us to come and explore. We had new trails to find and secret passageways and hideouts. Reading about nature is fine, but if a person walks in the woods and listens carefully, he can learn more than what is in books, for they speak with the voice of God. George Washington Carver There were tracks to follow. And tracks to make. Occasionally, the wind blew mini blizzards of snow around us. And then the sun returned and the sky gleamed blue. The sky is the daily bread of the eyes. Ralph Waldo Emerson There were hints of Spring. And reminders of winter. We made wonderful memories. And then, there were the snowy camellias. I got a little swept away by their color and beauty. I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes. e.e. cummings