Thursday, March 31, 2011
When my youngest was born, a friend from the Mom's Club brought over these Toffee Squares with a pan of Stuffed Shells. I very rarely make my husband's favorite Manicotti, so the Stuffed Shells made my husband very happy. I was in love with the dessert. Isn't any meal that someone brings over while you are in the baby fog awesome? She shared the recipe with me and stashed it away.
I do almost all my baking at night, after all the kiddos are in bed and I can semi-focus on precise measurements. This also means that I bake after all the wonderful bright light for photos is gone. If some of the baked goods make through to the next day and into the nice daylight, then it gets a nice photo. Oh, and if the baked goods do make through to the next day and I remember to pull them out and take a photo. Ahhh, the tragedies of indoor lighting. At least I still get to eat the goodies.
My husband is not a nut-loving man, so I left nuts off of half of them. I happily enjoyed my squares with the nuts on them, and while he thought his plain squares were good, he wasn't too impressed with the dessert overall. I finally talked him into trying the nut side, and he agreed that the nuts are better...so don't leave them off, even if your husband claims not to like nuts!
recipe adapted from The Pioneer Woman
1 cup butter (2 sticks)
1 cup packed brown sugar
1 whole egg
2 teaspoons vanilla
2 cups flour
2 cups chocolate chips (milk or semi-sweet)
3/4 cups finely chopped pecans (I used walnuts)
Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips.
Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer. Sprinkle with chopped pecans. Cut into squares.
I'm sharing this recipe at The Grocery Cart Challenge Recipe Swap.
Simple Cooking | Easy Cooking