Toffee Bars

I had an itch to bake this weekend. When I bake, I find myself scrounging around the kitchen for something to use up - ends of chocolate bars, nearly empty bags of dried fruit, a random handful of nuts at the bottom of a jar. Am I the only person who does this?

This time, I had some almond roca left over from Christmas and a peanut butter-filled chocolate bunny from last Easter sitting in my cupboard. I was tired of seeing that cellophane-wrapped bunny every time I opened the cupboard, so I finally unwrapped it and chopped it up along with those almond roca for toffee bar topping.

I have to admit, it's kinda fun to wield a massive knife and chop up a chocolate bunny. I must have some pent-up holiday frustration that I'll need to deal with some day.

I made these bars, cut them, set them on a wire rack to cool, and went to play with Ben. No more than five minutes later, I walked through the kitchen and noticed four bars were gone already.

Let's just say this recipe has hubby's stamp of approval.

And ps - this has nothing to do with toffee bars but everything to do with NoDak; check out this video. Some Bismarck boys...oh, excuse me, "bois"...with a lot of time on their hands this summer made this. I got a big 'ol laugh out of it. Thanks "bois"!



Toffee Bars
From Better Homes and Gardens cookbook. When you spread the batter in the pan, it's going to be a really thin layer, and you'll think you won't have enough batter at first, but just go with it and keep spreading it on the bottom of the pan. It'll work. Promise.

1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp. vanilla
1 egg
1 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
1/3 cup toffee bits
1/3 chopped walnuts

Beat butter on high speed for 30 seconds until completely softened and whipped. Add sugar, egg and vanilla; beat until well-combined, scraping down sides of the bowl if needed. Beat in flour. Spread mixture in bottom of ungreased 13"x9"x2" pan. Bake at 375 degrees for 15 minutes or until edges just start to brown. Pull from oven and immediately top with chocolate pieces; let set for 2 minutes to soften chocolate, then spread across bars in a thin layer. Immediately top with toffee bits and walnuts, cut into bars while still warm, and cool on wire rack.