Thursday, December 2, 2010

Toffee Squares


Today’s cookie recipe comes from Heavenly Fodder, an old cookbook from the Episcopal church where I grew up. I don’t know who sweet Cleta Bailey is, but I do know that I love her cookies. They almost precisely resemble the “Spread” cookies my mom used to make, only these are topped with milk chocolate instead of semi-sweet, as well as a generous sprinkling of nuts. And you can make them ahead of time. Just flash freeze them for about 20 minutes, then throw ‘em into a ziploc bag and keep them frozen till you need them.

Incidentally, that’s how I freeze most cookies. A quick flash freeze, then throw ‘em into a ziploc.

Recipe: Cleta Bailey’s Toffee Squares

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24


• 2 sticks Butter
• 1 cup Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• 2 cups Chocolate Chips (milk Or Semi-sweet)
• ¾ cups Finely Chopped Pecans

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin.

Bake for 15 minutes, or until golden.

 Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.

Sprinkle with chopped pecans. Cut into squares.

A pizza cutter makes it easy.
Then serve them to hungry humans. The chocolate will get a little more firm the longer they sit. And these really do freeze nicely.

You’ll love them. Lovely, basic, and delicious. (And you can change up what you sprinkle over the top: crushed M & M’s, Heath bars…anything goes!)

1 comment:

  1. these look great!! Hope to try them this month. I have a million recipes I want to fix!!