A Humble Holiday Cookie, the Toffee Bar
Toffee Bar Cookies
My mother and Aunt Deb are Christmas cookie baking queens, estimated to have made somewhere between 15-22 varieties of cookies during the height of their holiday baking sprees. These days they are whipping up between 10-15 varieties and holding on to the tradition of preparing and sharing. I regret to inform you that I am no chip off of this Christmas cookie baking queen block because, while I enjoy baking cookies, I prefer eating them. I would also much rather cook. For me, there has always been more freedom to play with cooking and, certainly, less repetition and measuring required. However, I completely respect and honor my mom and aunts love for holiday baking because it brings them immense joy (and I also benefit).
Since I was a little girl they have both been baking a signature cookie, the Toffee Bar. Imagine a caramelly shortbread cookie covered in rich chocolate and sprinkled with non-pareils, nuts, shredded coconut, or tidbits of any candy bar you could think of. I have memories of making these on my own (I will bake these because they are simple, present easily and are a one pan wonder - like a brownie, sheet cake or loaf) and preparing them with my mom - pressing the gooey batter into the buttery pan and eating the dough raw. In the past, both my mom and aunt would save a container of Toffee Bars just for me which was always the best part. A private cookie jar, what more could a kid ask for.
With only 8 simple and accessible ingredients you can whip up a batch of Toffee Bars in your home and make some new holiday cookie memories!
Happy baking!
With Love,
Tina
Ingredients
1 cup of softened/room temperature butter, salted or unsalted will do
¾ cup of light brown sugar
1 egg yolk
1 tsp of vanilla extract
⅛ tsp of salt
2 cups of all purpose flour
3 Hershey’s Chocolate Bars or 8 oz of semi-sweet chocolate chips
Finely chopped nuts or sprinkles
Instructions
Pre-heat the oven to 350 degrees
Cream butter and sugar until well blended and smooth
Add egg yolk and vanilla, blending well
Stir in the salt and flour until combined and smooth
Spray or butter an 8x13 pan and spread the batter evenly in the pan
Since this is a gooey dough, using your hands to spread the dough is best
Bake for about 20 minutes until the top is set and likely golden (oven temperature varies so keep an eye on it)
Remove the pan from the oven and turn the oven off
Place the 3 bars or chips evenly across the top and put it back in the oven that has been turned off for 1 minute
Spread the chocolate until even and smoothe, top with nuts, sprinkles, finely chopped coconut - peanut butter or toffee chips! Choose your own adventure
Cool completely (you can pop the pan in the refrigerator or freezer) before cutting into long bars or squares