Crisp Toffee Chocolate Bars

27 Ratings
  • 5 10
  • 4 5
  • 3 8
  • 2 3
  • 1 1

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).

Mad Hungry, May 2011, Mad Hungry

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 16 bars
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Ingredients

Directions

  • Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.

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  • 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.

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Reviews (2)

27 Ratings
  • 5 10
  • 4 5
  • 3 8
  • 2 3
  • 1 1
Martha Stewart Member
10/07/2017
Rating: 3.8 This is an easy sort of crispy, salty chocolate chip recipe. It was a bit too salty for me. It wasn´t easy to cut when it came out of the oven, so I waited 15 minutes, cut it, and then waited 15 minutes more for the mixture to solidify. The mixture doesn´t rise at all, it doesn´t even brown. However, my family loved it so I´ll probably make this again.
Martha Stewart Member
07/27/2011
This recipe is great! Easy to make, smells delicious when in the oven. I have made this several times.
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