Aunt Dot's Toffee Bars     -from Hsu Studios                 [Back]

Cream together:
1 cup butter
1cup brown sugar

1 egg yolk
1 tsp. vanilla
1/2 tsp. salt
Mix well.

Add and mix enough to combine gently:
2C. sifted flour
1/2 tsp. baking powder

Pat into an ungreased cookie (jelly roll pan) sheet--with 1/2'' high sides.
If necessary--wet hands lightly to pat and smooth dough evenly into pan. It seems just barely enough.

Bake at 350 for 18-20 minutes until golden.

Remove from oven and immediately place 8 oz. of chocolate bits  * see notes below.
Return to oven for 2 minutes---just enough to melt the chocolate.

 Remove from oven, smear the chocolate gently over cookie dough.
Sprinkle immediately with ground walnuts.

 Cool some before cutting into squares.  Cool completely before freezing.

 Let them cool just a bit to harden some.  Cut into squares before it gets too cold.  They cut more easily when a bit softer.
Use a very sharp knife. The colder the cookie--the more the dough can crack.

 These freeze well, layered with wax paper.

 - - - - - - - - - - - - - - -Notes:

I have used salted and unsalted butter. Either is fine--but don't forget to use salt somewhere.

 I never sift my flour.

 * Originally the recipe called for Hershey's 8 oz. milk chocolate bars to be broken up and placed evenly over dough. Chocolate chips work fine and are much easier to distribute. Dark or milk chocolate is fine. Dark chocolate is very good--it does give it them a different taste.

 Some recipes call for turning off the oven to melt the chocolate-that is not necessary if you're planning to cook more.  2 miniutes will do it.
Just pay attention--the chocolate will harden if it gets too hot.