When I harken back to Christmases past, one thing that stands out is the English Toffee Bars my best friend’s mother made every year. Besides my mom’s fudge, English Toffee Bars were a favorite.
Not only are they very easy to make, but they freeze well. As Queen of Freeze – this is a major bonus for me! And, while we’re on the subject, don’t forget to freeze the unused egg white that comes with the used egg yolk.
ENGLISH TOFFEE BARS
- 1 cup butter, soft
- 1 cup brown sugar, packed (I use dark brown)
- 1 egg yolk
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cups all-purpose flour
- about 7 oz milk chocolate candy bar, broken into small pieces
- 1/4 cup walnuts, chopped well & lightly toasted
Preheat oven to 375º Fahrenheit.
In the bowl of your electric mixer, cream the butter and brown sugar for 3 minutes. Add the yolk, vanilla, and salt. Beat 1 minute. Add the flour and mix on low speed, just until flour is incorporated. Place dough on a piece of parchment paper, and pat it out to 11.5″ x 11.5″, trying your best to keep it of even height. Slide parchment on onto a rimless cookie sheet. Place in preheated 375º F oven. Bake 11-14 minutes, rotating once, until browned. Remove from oven. Immediately, top hot dough with chocolate bar pieces and let sit for 2-3 minutes , until chocolate softens.Spread chocolate. Sprinkle with toasted nuts, pressing very lightly so nuts adhere to chocolate. Cool bar on cookie sheet about 20 minutes so it sets. Slide parchment onto counter. Slice off uncoated edges, then cut slab into squares while still soft (if you wait until they’re hard, they’ll break when cut). Once bars are completely cool, refrigerate to firm up.
NOTE: The cut-away edges still make good eating – they’re just not very pretty.