English Toffee Bars

makes about 24 bars

1 cup (2 sticks) unsalted butter

1 cup brown sugar

1 egg yolk

1 1/2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

2 cups semisweet chocolate chips (I like Guittard)

1/2 cup chopped hazelnuts

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (leaving an overhang on the narrow ends) and set aside.

2. With the use of an electric mixer, cream together the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Mix in the egg yolk and vanilla extract until well combined.

3. Add in the flour in two batches, stirring between additions, and then mix until smooth.

4. Turn the dough out onto the prepped baking sheet. Use your (clean!) fingers or a spatula to press the dough into a large rectangle, about 1/4" thick. (If you are using a typical baking sheet, the dough will not completely fill the pan.) Bake in the oven for 15 minutes, or until golden brown.

5. Remove from the oven and sprinkle the chocolate chips on top of the baked dough. Use an offset spatula or thick knife to spread the melting chocolate evenly over top the cookie. Sprinkle evenly with the chopped hazelnuts.

6. Place in the freezer for about five minutes to allow the chocolate to set and then cut into bars. (The chocolate won't be completely set, but letting the chocolate harden slightly will make the cutting process less messy.) Then place back in the freezer for 10-15 minutes to allow the chocolate to set completely if you are in a hurry, or if time allows, just let the bars cool on a wire rack.

7. Store the bars in an airtight container at room temperature.