Evening Edge
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Toffee Squares
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A Baker's Dozen of Christmas Cookies -- Day 12
Perfect for: School or charity bake sales, cookouts, block parties, cookie exchanges
Make and take: Make, refrigerate, cut and then stack in airtight container, placing wax paper between layers. Keep cool in transport, as the chocolate will melt.
Made famous by: Leslie Vogelman of Sandy Springs. "I make this recipe frequently when I am invited to someone's house for a party or barbecue, " she said. "It takes no time to make and contains only ingredients that are always on hand. No fork is required to eat it, and all ages seem to love it."
Hands on time: 15 minutes Total time: 30 minutes Serves: 30
Ingredients:
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1 cup (2 sticks) butter
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
12 ounces chocolate chips
1 3/4 cups chopped walnuts (an 8-ounce package)
Instructions:
Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until well-blended. Add the egg yolk and vanilla and mix well. Add the flour, a 1/2 cup at a time, until the full 2 cups are incorporated. Spread the dough on a 10-by-5-inch baking sheet (with sides). Press the dough with your fingers to cover the entire bottom of the pan. Bake for 12 to 15 minutes, until lightly browned. Place on a rack and sprinkle the chocolate chips over the warm crust. Wait 5 minutes for the chips to soften, then spread evenly with a knife to create an icing. Sprinkle chopped nuts over the top. Cool until the chocolate is well-set (you may cool in the refrigerator) and then cut into squares.
Nutrition:
Per square: 179 calories (percent of calories from fat, 63), 3 grams protein, 14 grams carbohydrates, 1 gram fiber, 13 grams fat (6 grams saturated), 24 milligrams cholesterol, 64 milligrams sodium.
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