This treat is a cross between a cookie and a square. Very easy to make, and yields a large batch, so great for gift giving. These are popular around Christmas time, but I like to whip it up in the summer too, when I am looking for something to take on picnics, and give as a thank you to friends.
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 1/4 cups toffee bits (such as skor), divided
- 2 cups chocolate chips – I used 1 cup semi sweet and 1 cup milk chocolate – use what you like.
I buy the toffee bits and chocolate chips at the Bulk Barn store, I find it more economical than the pre packaged grocery store ones.
Heat oven to 350F. In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. I used my hand mixer. Stir in flour and 1 cup of the toffee bits. Press into 15-1/2 x 10-1/2 inch pan – a cookie sheet works OR a big glass pyrex dish (what I used). It will look crumbly, but you can use the back of a measuring cup to pack it in nicely.
Bake for 20 minutes. Remove from oven. Immediately pour chocolate chips over the base. Let it sit for a few minutes, then spread with a spatula.
Sprinkle remaining 1/4 cup toffee bits over top. Let cool in fridge.
Remove from fridge, let it rest at room temperature for a few minutes before cutting into triangles. Store in sealed container in fridge and they will last a while. These are a hit at school, work or a bake sale. They travel really well, are nut free and everyone loves them. Enjoy!