Still making Christmas cookies? If not, you should be because you’re missing out on one of the finest holiday confections around — my grandma’s toffee squares.
If you’re a chocolate and nut fan, these simple bar cookies are for you! Basically, they are just consist of a shortbread/sugar cookie-type crust with dark chocolate and toasted nuts on top. In other words, heaven on earth and a total classic.
This would be a great recipe to make with kids this weekend because they are so easy to make! Your little ones will love pressing the dough down in the pan or helping to smooth the melted dark chocolate on top. I can’t wait until baby beaugh is old enough to help me in the kitchen. Boy or girl – it doesn’t matter – I’m going to make a little sous-chef out of them!
Both this recipe and the recipe I am going to share with you guys next Monday are very old family recipes. When I told my mom I was making toffee squares, she got incredibly excited over the phone. “Grandma’s toffee squares?! The ones with the shortbread crust, the chocolate and the nuts?! Those are SO GOOD!!!”
In my family, we have a deep affection for anything with chocolate and nuts on it.
In other news, it would practically be considered illegal of me at this point to NOT lick the chocolate bowl completely. I mean, really.
And no, there’s not actually any toffee in this recipe. I’m not sure why grandma named these toffee squares but it just feels wrong to re-name her cookie. It’s her cookie and she can name it what she wants to. My guess is because there is a slight butterscotch flavor in the crust due to the brown sugar.
Whatever they are called, they are delicious and need to be a part of your Christmas cookie spread ASAP!
yields about 2 dozen cookies
1 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 egg yolk
1 tsp vanilla extract
2 cups flour
1/4 tsp salt
8 oz semisweet chocolate chips
1/2 cup chopped and toasted walnuts or pecans
Preheat oven to 350 degrees. Butter a 10 x 13″ pan well and set aside.
Cream together the butter and brown sugar until light and fluffy. Add the egg yolk and vanilla and mix well.
In a separate bowl, whisk together the flour and salt. Add dry ingredients to the wet ingredients and blend until a soft dough forms. Press down down into your prepared pan and prick all over with a fork.
Bake for 18-20 minutes until golden brown. Remove from oven and let cool completely before proceeding.
Once your base has cooled, melt your chocolate chips either in a double boiler or a microwave-safe bowl, stirring in 30 second increments until completely melted and smooth. Spread chocolate on cookie base and scatter nuts on top. Place in fridge for 1 hour until chocolate has set, then cut into bars!
active time – 30 minutes
total time (including cooling time) – 2 hours