Toffee Squares

From inthekitchenwithkath.com

(Adapted from a recipe in Betty Crocker’s Cooky Book)

1 cup butter, left at room temperature a while to soften

1 cup dark brown sugar, packed

1 egg yolk

1 teaspoon vanilla

2 cups (240 g) flour

¼ teaspoon salt

4 ounces (about 1 cup) chocolate chips

½ cup finely chopped nuts (I usually use walnuts)

1. Preheat the oven to 350˚.

2. Put the butter, brown sugar, egg yolk, and vanilla in a mixing bowl.

3. Beat at medium speed until well blended.

4. Add the flour and salt and mix well.

5. Spread the dough on a lightly greased baking sheet so it is a about a 13x10-inch rectangle.* Leave about an inch between the dough and the sides of the baking sheet. (Instead of greasing the pan, you can use parchment paper, as I did.)

*Update 12/22/15 I have found that it is easiest to spread the dough if you place a sheet of plastic wrap over it and then push it out.

6. Bake for 20 – 25 minutes until it is golden brown.

7. Remove from the oven and immediately sprinkle the chocolate chips over the hot cookie. Let them sit for a few minutes until softened, and then spread the chocolate over the cookie

8. Sprinkle with the nuts.

9. Cut into small squares while still warm.