These are dangerous! A delicious cookie base topped with double the dose of chocolate and toffee bits to boot. This recipe comes from the book aptly titled “Bars & Squares” by Jill Snider — a book I rarely use though I often thumb through it. It has so many great sounding recipes, it’s a wonder I don’t put it to good use more often (oh I know, lack of pictures). However, these squares didn’t have a picture but rather a short list of ingredients and make a tonne of squares to either share or stash.
Lesson: Don’t judge a recipe by its lack of professionally edited photo.
Chocolate Toffee Squares (makes up to 60 squares)
1 cup butter; softened
1 cup brown sugar
1 egg yolk
2 cups flour
1 ¾ cup toffee bits; divided
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 350F. Line a 10×15 jelly roll pan with foil and spray with non-stick cooking spray.
In a bowl, using an electric mixer on medium speed, beat butter until creamy, about 2 minutes. Add brown sugar and egg yolk, beating until smooth. Stir in flour and ¾ cup of toffee bits, mixing until crumbly and well blended. Press evenly into prepared pan. Bake in preheated oven until golden, 12-15 minutes.
Immediately sprinkle semi-sweet chocolate chips evenly over the cookie layer. Let stand for 5 minutes or until softened. Spread chocolate evenly over top. Sprinkle with remaining toffee bits and milk chocolate chips. Let cool completely in pan on a rack. Cut into squares.