CRISP TOFFEE CHOCOLATE BARS
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
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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