This recipe came from my amazing mother who always made these for the holidays. Well, they are so scrumptious and incredibly easy that I just had to make them right in the middle of summer.
I make these every Christmas for my gift plates that I give to family and friends. I have been told that these are always the first to be eaten. Oh, by the way, my son absolutely adores these, but without the nuts.
When I make these for a party or for my gift plates, I like to cut them into bite sized squares. Really, we shouldn’t ever have to feel guilty indulging in such an amazing dessert, why it was just a teeny tiny bite. (ten pounds later…..and 20 teeny tiny bites later…oh, you’re right, let’s not go there).
So here’s the list of ingredients, very simple and straight forward. No, I don’t toast my pecans and YES I ALWAYS use Hersheys.
I first cream together the sugar, butter, egg yolk and vanilla.
Then you add in the flour. Oh my these are easy! I didn’t add the salt here because I use salted butter instead. Hey, that’s just how I roll.
In a 9×13 inch baking sheet or pan evenly press out the dough. The recipe says 1″ from the sides (so, Mom, I disagree.) It needs to go all the way to the sides, otherwise it just seems to be too thick. But hey, that’s just how I roll.
Now place the crust in the pre-heated oven for about 15-20 minutes. My oven is seriously a beast, and I think it only took about 18 minutes or so. Just check on it and when it looks nice and golden brown, it’s done.
While the crust is baking, break the chocolate squares into pieces…..no nibbling!
Oh my goodness, this is perfect. Nice and golden brown, and it’s just begging for that chocolate.
So while the crust is still hot (right out of the oven) place the chocolate squares on top. Wait a few minutes…..I know it’s hard, but it sure is going to be worth it!
With a big knife start spreading the melted chocolate evenly over the crust.
And now it is ready for the pecan pieces.
And there you have it folks. One delicious and easy dessert you can share with your friends and family, and don’t forget to make this for your holiday cookie platters.
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups flour
- ¼ teaspoon salt
- 4 milk chocolate bars
- ¾ cups chopped pecans
- Preheat oven to 350 degrees
- Mix all crust ingredients together (butter through salt) and pat out one inch from sides of a 9x13 pan or cookie sheet.
- Bake for 20 minutes at 350 degrees. Remove from oven immediately and top with the 4 milk chocolate bars over the toffee (break the bars up into small squares and place them randomly on top of the toffee). Wait a few minutes and the chocolate will melt, spread evenly and sprinkle with chopped pecans. Cut into bars while still warm.