January 25, 2010
Someone I know happens to be turning a year older today. I can’t tell you who he is or how old he’s turning. But what I can tell you is he’s a pretty darn special guy. I’ll spare you the sappy details, but not before mentioning that it takes a pretty darn special guy to put up with this here blogger. Because this here blogger sweats the small stuff, insists he eats vegetables daily, pouts when she’s cold and gets a bit lot pissy when she’s hot, dons not-so-sexy flannel to bed too often, is driven by guilt, wakes him up in the middle of the night when she hears scary noises, makes them late on occasion when she forces him to turn around because she thinks she forgot to turn off the iron…
Ok, enough of that. I’m starting to realize I’m high maintenance.
So in appreciation for putting up with this gem on a daily basis, the least I can do on his big day is bake one of his favorite sweets. He’s pretty indifferent to most desserts. Birthday cake would not thrill him. So in lieu of cake (the majority of which I would end up eating by myself) I’m baking and sharing with you one of his best-loved desserts, chocolate chip toffee bars. Because, you know, I am nice to him on occasion.
Chocolate Chip Toffee Bars(Adapted from Hershey’s)
- 2 1/3 cups all-purpose flour
- 2/3 cup light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, chilled
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 1 12-oz package semi-sweet chocolate chips, divided
- 1 cup chopped toasted pecans
- 1 14-oz can sweetened condensed milk
- 1 8-oz package Heath chocolate toffee bits, divided
Preheat oven to 350 degrees. Grease a 13×9-inch pan and line it with parchment.
In a large mixing bowl, combing flour and brown sugar. Cut in chilled butter until mixture resembles coarse crumbs (see photo above). In a separate small bowl, mix together the lightly beaten egg and vanilla extract. Add egg mixture to flour mixture and stir to combine. Mix in 1 1/2 cups chocolate chips (reserve 1/2 cup) and nuts. Reserve 1 1/2 cups of the crumb mixture.
Press the remaining crumb mixture into the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Remove from oven and pour sweetened condensed milk over hot crust, using a rubber spatula to spread evenly. Reserve 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk, followed by reserved crumb mixture and chocolate chips. Bake for 25-30 minutes or until golden brown. Top with remaining toffee bits. Allow to cool completely before cutting.
Makes 3 dozen.