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Chocolate Chip Toffee Bars
From the recipe box of travel writer Carole Terwilliger Meyers.
My sister Connie gave me this delicious recipe. It is a variation of a chocolate chip cookie made in bar form. I like to cut about half the pan into bars and leave the rest whole in the pan, to pick away at and nibble furtively. And because it has no eggs, you can also nibble at the raw dough. If I have only refrigerated butter and want to get things moving, I microwave the cold butter for 10 seconds to soften and then use the residue on the paper wrapping to grease the pan. And because I don’t like getting my hand buttery, I cover it with a plastic sandwich baggie before pressing down the dough.
¾ cup butter (1 ½ cube), at room temperature
1 cup brown sugar
1 tsp. vanilla
Cream together.
2 cups flour
Add and mix well.
½ cup chocolate chips (I prefer milk chocolate)
½ cup chopped walnuts
Stir in until combined.
Press lumpy dough into greased oblong cake pan (about 15” x 10”).
350 degrees, 25 minutes. Cool before removing from pan.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)