Best in Dough submission: Toffee Squares

November 29, 2009 9:18:13 AM PST
ABC7 Chicago is happy to announce the 'Best in Dough' holiday cookie contest is back this year.Toffee Squares
Submitted by Susan Polier of Geneva.

Ingredients:
1 Cup Butter
1 Cup Brown Sugar
1 egg yolk
1 tsp vanilla
2 Cups Flour
1/4 tsp Salt
6 Hershey Milk Chocolate Bars
1/2 Cup finely chopped Pecans

Cream Butter and Brown Sugar. Add egg yolk and vanilla. Gradually blend in Flour and salt. Place dough in a 15x10x1 inch baking pan. Spread dough using your hands, patting to edge of pan.

Bake in a 350-degree oven for 20 minutes. While dough is baking, unwrap chocolate bars. When dough has finished baking, remove from oven and immediately evenly space the chocolate bars on the hot baked dough. After several minutes, use a flat spatula or icing knife to spread the melted chocolate. Sprinkle the finely chopped pecans.

Wait about 30 minutes before slicing into small squares. Cookies can be cooled in the frig after slicing for easier removal from the baking sheet. Cookies can be stored up to one week at room temp. or frozen to last longer.

If you have a great recipe, please send it to us by clicking here, and we'll post them as we receive them.

Enjoy!


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