Here’s a short story to go along with these bars.
Once upon a time, in a far away kitchen, a lovely baker decided to do something nice for her son’s basketball team. She was going to make them some Toffee Bars for their basketball tournament that weekend to give them the sugar rush they needed in between their games.
So the lovely baker set out to make these delicious Toffee Bars. She mixed and baked and spread the chocolate oh so evenly thinking of what joy these bars would bring that team of boys.
After some cooling time, she cut them into bite sized pieces thinking of each of the smiling faces that would taste one of her creations.
And then it happened. One by one, those bit sized pieces disappeared. Now the lovely baker needed to try at least one to make sure they were good enough for the growing boys. And then one turned into two and maybe even three bars where soon gone.
By then the fair children of the household came home from school and more bars disappeared. One by one, row by row, they magically disappeared.
So come Saturday morning when the lovely baker was about to package the bars up to take to the tournament, there weren’t enough left to feed the whole crew so she had to go empty handed.
Moral of this story – Package up what you need before letting any hands grab one to try or you too will be like the lovely baker going to your event empty handed.
Yield: 32 bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Very good dessert for a crowd. I made mine up for a jelly roll pan (13x18x1) and multiplied the ingredients by 1 ½. It didn’t take any longer to bake them since they were a little bit thinner than the original recipe.
1 cup butter or stick margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 large egg yolk
2 cups all-purpose flour
¼ teaspoon salt – if using self-rising flour – omit this
2/3 cup milk chocolate chips
Optional – ½ cup chopped nuts or ½ cup toffee bits
1. Preheat oven to 350 degrees.
2. Mix butter, brown sugar, vanilla and egg yolk in large bowl. Stir in flour and salt.
3. Press dough in ungreased 9x13x2 pan. *** It calls for an ungreased pan but I had a problem of it sticking a little. I would suggest lighting greasing the pan.
4. Bake 25 – 30 minutes or until very light brown (crust will be soft).
5. Immediately sprinkle chocolate chips on hot crust. Let stand 5 minutes or until soft; spread evenly. Sprinkle with the optional nuts or toffee bits.
6. Cool 30 minutes in pan on wire rack. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.
Recipe from The BIG RED Cookbook from Betty Crocker