Toffee bars

I recently had these toffee bars at my friend Susan's house, and I made sure to take the recipe home with me--these are delicious, and extremely simple to make.  I am always happy to find a cookie or cake recipe that starts out with melted butter rather than having to beat the butter until soft--so much easier.  I made these last night for the Oneg Shabbat at Temple, and they disappeared quickly.  Next time I'll make a double batch!

TOFFEE BARS

adapted from Alice Medrich's Cookies and Brownies

Shortbread

8 T. unsalted butter

1/2 cup (packed) brown sugar (either light or dark sugar is fine)

1 t. vanilla

1/8 t. salt

1 cup all-purpose flour

Topping

1 cup semi-sweet chocolate chips, or 6 oz. semi-sweet or dark chocolate cut into small pieces

1/2 cup chopped toasted pecans (or almonds or walnuts)

Use 8-inch square pan, lined on the bottom and all 4 sides with parchment paper (foil might work also).  Toast the nuts in a sauté pan for a few minutes, or in the oven.

Preheat the oven to 350 degrees. 

BASE:  Melt the butter in a medium saucepan.  Remove from the heat and stir in the brown sugar, vanilla, and salt.  Add the flour and mix until just incorporated. Press the dough into the bottom of the baking pan.

Bake for 15-20 minutes, or until well-browned at the edges and golden brown in the center. 

topping:  Sprinkle the hot crust with the chocolate and return to the oven for 1-2 minutes, or just until the chocolate softens.  Remove the pan from the oven and spread the chocolate evenly with the back of a spoon.  Sprinkle the nuts over the chocolate and press them down gently into the chocolate.  Set on a rack to cool.  Lift the edges of the liner to transfer to a cutting board.  Use a sharp knife to cut into 16 or more squares.