Around here, the way that I determine the true success of a recipe is by how quickly the finished product disappears. Using that standard, I must say that these Toffee Bars have surely been one of my most successful in a rather long time. After making, cooling, and cutting the cookies, I created a rather impressive, pyramid-shaped display. My plan was to wait for good light and take some pictures. As the day progressed the pyramid started to look a little shabby. I thought it was just my imagination until I took a closer look and found that, Jenga-style, parts of it had been carefully removed. Bear in mind that I had set some aside for tasting, but one glance at that plate showed that only crumbs remained. If you are looking for a crowd-pleasing cookie for the holidays that is easy to make and can be cut into small squares for a larger yield, your search is over!
(As seen on Positively Splendid)
1 cup butter
3/4 cup packed brown sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla
1 12-ounce package semisweet chocolate chips
1 cup almond brickle pieces
Preheat oven to 375°F. Grease a 9"x13" pan; set aside.*
Beat 1 cup butter and brown sugar with an electric mixer until combined. Add egg yolk; beat well. Stir in flour and salt, mixing well to combine. Spread dough evenly in prepared pan. Bake for 22-25 minutes, or until light brown. Reduce oven temperature to 350°F.
In a microwave-safe bowl, combine condensed milk and 2 tablespoons butter. Microwave in 1-minute intervals until thickened and bubbly, stirring after each interval, about 4 minutes total. (Mixture will part well with a spatula when it is ready.) Stir in vanilla. Spread milk mixture evenly over baked cookie layer. Place in oven and bake about 12 minutes, or until top layer is golden.
Sprinkle baked layers evenly with chocolate chips. Place in oven for 1-2 minutes, or until chocolate is glossy and melted. Spread chocolate evenly over baked layer, and then top with an even layer of brickle chips. Place pan on a wire rack and allow cooling a bit before covering and placing in the fridge to chill until the chocolate is set. Cut into squares and store, covered, in the refrigerator.
*I sprayed my pan with a light misting of PAM and then lined it with foil, allowing the foil to overlap the edges. When the bars have cooled, the entire slab can be lifted easily from the pan and sliced into nice squares.
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