CRISP TOFFEE CHOCOLATE BARS

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Crisp Toffee Chocolate Bars image

This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 bars

Number Of Ingredients 7

1 cup unsalted butter (2 sticks), softened, plus more for the pan
1 cup light brown sugar
1 teaspoon coarse salt
1 teaspoon pure vanilla extract
2 1/4 cups sifted all-purpose flour
1/3 cup walnuts, chopped
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
  • In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
  • Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.

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