Crisp Toffee Chocolate Bars
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- 1 cup unsalted butter (2 sticks), softened, plus more for the pan
- 1 cup light brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 2 1/4 cups sifted all-purpose flour
- 1/3 cup walnuts, chopped
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.