Published on December 18th, 2013 | by Kristen Swain2
Buttery Delicious English Toffee Bars
These buttery delicious English toffee bars are one of my favorite Christmas cookies. They are so buttery and delicate, with a shortbread like crust, buttery pecan toffee and topped with a layer of dark chocolate. I either have to make double batches, or make a single batch for myself. This is the one that I cannot help sampling and sampling. I have always been a sweets lover until the last couple of years, now, I prefer creamy desserts over chocolate or candy. I am able to resist most cookies, but I have that butter lovers mentality and it’s just so yummy!
I think another thing I just love is that these really are easy easy cookies to make. Bar cookies usually are. The nice thing is that you can flip them out onto a cutting board, flip them over and make the nicest cuts, no big chunks breaking off, they even could be cut by metal cookie cutters if you are in the mood to work a little harder.
Recipe – English Toffee Bars
2 cups flour
1 cup brown sugar
1/2 cup butter softened
1 cup chopped pecans
Toffee Topping- recipe follows
1 cup dark chocolate chips
Toffee Topping- 2/3 cup butter, 1/3 cup brown sugar.Heat oven to 350 degrees.
Cream butter and brown sugar together.
Then mix in flour.
Spray ancient pan with cooking spray. ( sorry for the ugly baked on spots, this pan is older then my oldest minion) An 9×9 brownie pan is perfect for this, unless, like me you are making a double batch and have to pull out the ancient extra sized 10×14 pan. If you cannot find a pan, I would recommend a 9×13 pan as well.
Pour your crust into the pan, then press with spatula to create shortbread crust. Press down pretty good, you want to compress the mixture as best you can. Get a minion or hubby to help, it’ll make them feel useful, or be bothersome to them, which is equally good!
Chop your pecans. If like me, you bought nice whole ones, smash, crush, or otherwise mutilate them into smaller bits. Get your mighty meat hammer out and hit them in a Ziploc bag. it annoys everyone. You could quietly do it, but that doesn’t announce that you are WORKING in the kitchen and your tootsies will be needing a rubbing this evening.
Put this aside, and make your Toffee Topping.
I used a non-stick skillet, you can use a pot or whatever works. It’s not going to significantly rise, but give yourself enough space you don’t have hot liquid lava topping spilling out of your pan.
BTW- in case I haven’t mentioned it, I am making a double recipe- so I get to keep some as well as give away.
Heat your butter and sugar mix until it is fully melted, then let it get bubbly. After it gets nicely bubbly, leave it on the heat for 30 more seconds.
Take it off the heat and immediately pour it gently and as evenly as possible over your pecans on your shortbread crust.
Put this in the oven for 20 minutes. In all honesty- if you want your cookies to be VERY buttery and toffee flavored, you could triple the Toffee Topping for a doubled recipe of the cookies. As long as you have enough room in your pan.
After 20 minutes, ( for both double and single batches it’s the same time) put your cookies on the counter and immediately sprinkle the chocolate chips over the toffee.
After about 5 minutes, they will look soft and melted.
Take a spatula or knife and spread out the chocolate.
Once the chocolate is completely spread, let the cookies cool, you can chill them to cool them faster.
I popped my cookies right out of the pan, plunked them onto a cutting board and then was easily able to cut them into pretty squares. Makes – uh – about 12 to 36 squares. I never get that many, they disappear into my mouth so my count is always off. hmmm.