Today I bring to you one of my all-time favorites, Milk Chocolate Toffee Squares. If I let myself, I would eat the entire pan in one sitting. The cookie has a shortbread consistency, it is rich and buttery, then it is smothered with melted milk chocolate, making it amazing. They aren’t fancy or a decorative cookie, but they taste delicious. You can also sprinkle chopped nuts over the top, but I have been sending my creations to friends and family and I worry about nut allergies.
This one is simple, you start by creaming together butter, brown sugar, an egg yolk and vanilla. Then add the flour and salt.
Once you mix all the ingredients together, form it into a ball and place on baking sheet.
Working from the center out, use the palm of your hand to create a rectangle, then place in oven and bake.
As soon as you remove from oven, pour chocolate pieces over the top and spread around until melted.
Allow them to cool for about 10 minutes and then cut into squares, it can be quite messy, as the chocolate is still warm.
1 cup butter or margarine
1 cup brown sugar, firmly packed
1 egg yolk
1 tsp vanilla
2 cups all-purpose flour
¼ tsp salt
16 ounces of milk chocolate chips
½ cup chopped nuts (optional)
Heat oven to 350 degrees
Mix butter, sugar, egg yolk, and vanilla. Gradually add flour and salt, mix until dough is well blended. Spread on baking sheet, leaving about 1 inch all around edges. Rectangle should measure approximately 13” x 10” Bake 20-25 minutes until nicely brown, remove from oven and pour chocolate chips over the top, let stand for about a minute, until soft and spread evenly over entire surface, sprinkle with nuts if you choose to use them. Let cool for about 5 minutes and cut into squares while still warm. The recipe makes about 36 squares.