TOFFEE BARS
Easy to make Toffee Bars - simply delicious cookie bars topped with chocolate and chopped nuts.
Provided by makeyourmeals
Categories Desserts
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F.
- Spray a 8 x 11 inch rectangular pan with baking spray or line with parchment paper.
- In a small bowl whisk together flour and salt, set aside.
- In a large mixing bowl cream butter and sugar together until smooth.
- Beat in egg yolk and vanilla extract.
- Slowly mix in flour/salt mixture.
- Press dough into the prepared baking dish and bake for 15 minutes or until set.
- Immediately remove the pan from the oven and sprinkle chocolate chips over the top and return to the oven for two minutes.
- Remove the pan from the oven and use an offset spatula to spread the chocolate evenly over the top. It will become clumpy and pull away from the top of the bars, but keep working it until smooth across the top.
- Sprinkle the chopped pecans on top of the chocolate, slightly pressing them down into the layer of chocolate.
- Place pan on cooling rack.
- Once cool, remove from the pan and cut into bars.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HOLIDAY TOFFEE BARS
Wrap up holiday gift giving with a rich and buttery toffee bar cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in pan.
- Bake 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.
- Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 9 g, TransFat 0 g
ANGEL TOFFEE DESSERT
Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h37m
Yield 16
Number Of Ingredients 4
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
TERRIFIC TOFFEE BARS
These shortbread bars are really easy and have a great toffee taste!
Provided by Hannah Bushong
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
- Bake in preheated oven until crust is light brown, 25 to 30 minutes.
- Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.2 g, Cholesterol 14.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 40.9 mg, Sugar 5.9 g
TOFFEE BARS
These Toffee Bars are a delicious combination of cookie bar and toffee candy. Buttery shortbread, gooey toffee filling, melted chocolate, and toffee bits.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 3h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).
- Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.
- Immediately after removing the crust from the oven, sprinkle the top with 1/4 cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).
- Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.
- Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with 3/4 cup toffee bits, and a sprinkling of flaky sea salt (if desired).
- Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).
Nutrition Facts : Calories 258 kcal, Carbohydrate 28 g, Protein 1 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 156 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
EASY TOFFEE BARS RECIPE
This Easy Toffee Bars recipe is made with a buttery shortbread crust and topped with pecans, toffee pieces, and decadent chocolate.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Degrees and line a 9X13 casserole dish with aluminum foil and spray with baking spray. Set aside.
- In a large mixing bowl, add the softened butter, brown sugar and mix until the sugar and butter has combined. Add the flour and stir together. Use your hands to bring all of the ingredients together until the dough becomes coarse crumbs.
- Pour the mixture into the pan and press into an even layer in the pan. Bake for 10 minutes. Remove from heat and set aside.
- In a medium saucepan, melt 2 sticks of butter on medium-high heat. Add the brown sugar and whisk. Slowly whisk until the mixture comes to a foamy boil and allow to boil for 1-2 minutes while slowly stirring. Pour the sugar mixture on top of the crust and place back in the oven for 7 minutes. Remove from oven.
- While still warm, sprinkle on top the pecans, toffee pieces, and chocolate. Allow to sit for a minute so the chocolate can melt. Spread the chocolate across the bars and allow to sit until the chocolate sets. You can put the bars in the fridge to expedite this process. Cut into squares and serve.
TOFFEE BARS
I can't keep enough made ahead for company! I always have some on hand in the fridge! No need for an oven! You can substitute any nut of your choice in place of the sea salt for a change of taste.
Provided by mary Armstrong
Categories Crackers
Number Of Ingredients 7
Steps:
- 1. Spray 9x13 pan with Pam. Line the pan with graham crackers. Break to fit if needed. Bring butter,brown sugar, coffee and nuts to a boil and then cook over medium heat for 5 minutes. Pour and spread over crackers. Let cool about 5 minutes, then Sprinkle chocolate chips over the top and spread as they melt. Sprinkle the sea salt or nuts over the melted chocolate as desired.
- 2. You will use one sleeve (package) of crackers from the box of crackers. There seems to be a few left that have to be nibbled on while I cook the toffee:)
TOFFEE BARS
One of my top 5 most-requested recipes!! These treats will melt in your mouth...better make a double batch!
Provided by Betsy Reader
Categories Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350
- 2. Blend butter, sugar, egg yolk & vanilla in large bowl.
- 3. Add flour to wet mixture and stir just until combined.
- 4. Press dough onto greased & floured cookie sheet and bake for 10-15 minutes until lightly browned and toothpick comes out clean.
- 5. While baking crust, melt hershey bars in double boiler pan.
- 6. Spread chocolate onto warm crust and sprinkle with chopped nuts. Cut while warm.
TOFFEE BAR DESSERT
Enhance your dessert game with this delicious Toffee Bar Dessert. This Toffee Bar Dessert is perfect for all of the dessert lovers in the family.
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, nuts, sugar, butter and 1/2 cup toffee bits; press onto bottom of prepared pan. Bake 10 min. or until lightly browned. Cool.
- Beat pudding mixes and milk with whisk 2 min.; spread 1-1/2 cups over crust. Add half the COOL WHIP to remaining pudding; whisk until blended. Spread over pudding layer in pan. Top with remaining COOL WHIP; sprinkle with remaining toffee bits.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
COFFEE-TOFFEE BARS RECIPE
A delicious and easy recipe for tasty toffee bars with a slight kick from coffee! These delectable treats are perfect for any season so give it a try!
Provided by Recipes.net Team
Categories Candy
Time 44m
Yield 16
Number Of Ingredients 9
Steps:
- Cream the butter and brown sugar together.
- Sift together and blend in the flour, salt, baking powder, coffee mix, almond extract, chocolate chips, and nuts.
- Press into a well-greased 13x9-inch pan.
- Bake at 350 degrees F for 20 to 25 minutes.
- Cut into squares while still warm.
Nutrition Facts : Calories 247.00kcal, Carbohydrate 29.00g, Fat 14.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 3.00g, ServingSize 16.00pieces, Sodium 190.00mg, Sugar 14.00g
MASCARPONE CHOCOLATE TOFFEE BARS
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
- Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
- Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
TOFFEE MOCHA DESSERT
"Angel food cake takes on richness and bold flavor in this special treat," pens Jean Ecos of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly. , In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. , Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.
Nutrition Facts :
TOFFEE BAR CRUNCH PIE
I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.
Provided by SilentCricket
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread dessert topping on bottom of crust.
- Pour milk into large bowl.
- Add pudding mix.
- Beat with wire whisk 2 minutes.
- Let stand 5 minutes.
- Stir in cool-whip and chopped toffee bars.
- Spoon into crust.
- Freeze 4 hours or until set.
- Let stand at room temperature 15 minutes or until pie can be sliced easily.
- Garnish as desired.
- Store any leftovers in freezer.
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
TOFFEE DESSERT
A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!
Provided by thedailygourmet
Categories Desserts Chocolate Dessert Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g
CHOCOLATE TOFFEE BAR DESSERT
Make and share this Chocolate Toffee Bar Dessert recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400*.
- Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
- Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
- Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
- Refrigerate 3 hours or overnight.
CHOCOLATE CARAMEL TOFFEE BARS
Chocolate Caramel Toffee Bars! With just 7 ingredients and less than 30 minutes these bars are super easy to make and so delicious!
Provided by Holly Sander
Categories Desserts
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9×13" baking pan. Line it with parchment paper so that you can easily remove the bars.
- Using a mixer, cream the butter and brown sugar until smooth - about 2 minutes.
- Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
- Add the flour and mix until just combined. The mixture will be thick and moist.
- Place the mixture into the prepared pan and press along the bottom to cover it evenly.
- Bake for 18 minutes or until the shortbread is set and just slightly browned around the edges.
- When the bars come out of the oven, immediately place the unwrapped Milk Chocolate Caramel Squares on top of the shortbread crust. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If they are not melting, place them in the oven (the oven can be turned off... it will still be warm from baking) for about 2-3 minutes or until the caramel squares are melted.
- Use a spatula to smooth the chocolate and caramel evenly.
- Immediately sprinkle on the toffee and chopped caramel squares.
- Allow the chocolate to set. This will take a couple of hours.
- When the chocolate is still slightly soft, use a sharp knife to cut the bars.
- Store in an airtight container at room temperature for 4-5 days. Or freeze for up to 6 weeks.
Nutrition Facts : Calories 276 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 88 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SKOR TOFFEE BARS RECIPE
You can create these sweet Skor toffee bars with just four simple ingredients- Ritz crackers, toffee bits, condensed milk, and milk chocolate.
Provided by Sheila Owens
Categories Bars and Brownies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line an 8x8 with aluminum foil or parchment paper and spray with cooking spray. Set aside.
- Put the Ritz Crackers into a food processor and pulse until they are fine crumbs. Or put into a gallon sized baggie and crush until fine with a rolling pin.
- In a medium mixing bowl mix together the Ritz cracker crumbs, toffee chips, and sweetened condensed milk until incorporated.
- Press the crumbs into the bottom of your 8x8 pan. Sprinkle the chocolate evenly on the top. Bake for 10 minutes. Once the pan comes out of the oven, spread melted chocolate chips evenly with a spoon. Allow to cool for about an hour and enjoy!
Nutrition Facts : Carbohydrate 89.25g, Cholesterol 50.55mg, Fat 29.19g, Fiber 1.65g, Protein 8.38g, SaturatedFat 14.73g, ServingSize 8.00 Piece, Sodium 464.13mg, Sugar 0.00, UnsaturatedFat 6.19g
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- Preheat oven to 425° F. Line 9 X 13-inch baking dish with parchment paper. Have parchment paper go up the sides of the casserole dish, so that you can pull the bars out with the parchment paper later.
- Melt 1/4 cup (1/2 stick) butter in medium saucepan. Pour melted butter into prepared baking dish. Spread butter around bottom of dish and arrange crackers over butter, breaking crackers to fit empty spaces if needed.
- Melt remaining 1 cup (2 sticks) butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
- Bake for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
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Category DessertEstimated Reading Time 1 min
- In a large bowl, combine oats, brown sugar, butter, honey, vanilla and salt; mix thoroughly. Stir in chocolate chips and nuts until evenly mixed.
- Bake in preheated oven for 25 minutes or until brown and crisp. Let cool in pan on a wire rack for 5 minutes. Remove from pan by lifting parchment and transfer to a cutting board. Remove parchment and cut into bars.
WALNUT TOFFEE BARS - SAVING ROOM FOR DESSERT
From savingdessert.com
4.7/5 (7)Total Time 40 minsCategory Bars, DessertCalories 316 per serving
- Preheat oven to 350°F degrees. Line an 8-inch square baking pan with parchment paper, or grease the pan.
- In a large mixing bowl combine the butter and brown sugar. Mix with a wooden spoon or stiff spatula until well blended. Add the egg and vanilla. Add the flour and salt and stir well. Set aside 2 tablespoons each of the walnuts and toffee bits. Stir the remaining walnuts and toffee bits.
- Spoon the batter into the prepared pan and spread evenly with a spatula. Sprinkle the reserved nuts and toffee bits on top.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out mostly clean with moist crumbs. Let the bars cool completely before slicing.
20 TOFFEE DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-30Category Desserts, Recipe Roundup
- Saltine Cracker Toffee. If you’ve never tried this before, you’ll think it’s way more complicated than it really is. When, in fact, this recipe doesn’t even need a thermometer.
- Simple Toffee Popcorn Recipe. This recipe is similar to the recipe above, in that you’ll make a basic caramel recipe, pour it over the popcorn, and then let the oven finish cooking it.
- Homemade Skor Bars. Skor candy bars are made up of a thin layer of toffee covered in chocolate. Skor also makes delicious toffee bits that you can add to your baking.
- Toffee Brownies. If you like a little crunch in your brownies but need to keep them nut-free, this recipe is for you. It’s super decadent and beautifully fudgy, and the toffee bits leave behind a subtle caramel flavor along with pops of texture you’ll soon fall in love with.
- Caramel Toffee Bits Ice Cream. To make this velvety smooth ice cream, you’ll make a simple vanilla base with half and half, heavy cream, sugar, and vanilla.
- No-Bake Toffee Cheesecake. Although I prefer the rich decadence of baked cheesecake, no-bake cheesecakes are a fantastic way to curb the craving in a pinch.
- Heath Bar Cookies. If you can’t find Skor toffee bits, chances are you’ll see Heath English toffee bits on the shelves instead. Heath bars are like Skor bars; only they usually include almonds.
- Banana Toffee Bread. Banana bread will always be one of my favorite things to make. And yes, I buy bananas and leave them out just so I can get baking!
- Brown Sugar Toffee With Nuts. This brown sugar brittle has such a stunning color, and the flavor is magnified, thanks to the molasses. The first step in this recipe is to get your nuts ready.
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- Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray, set aside. With a hand mixer and a large bowl or in the body of a stand mixer with the paddle attachment, mix the butter, brown sugar, and egg yolk together until fluffy, about 3 minutes on medium speed. Add in the flour, vanilla, and salt, mix until just combined, scrape down the sides as needed.
- Press the dough into the greased baking dish. To make this easier, lightly wet your fingertips and press the dough into an even layer. Bake for 20-25 minutes, the crust will puff up and it is ready when it is golden brown along the edges. Let sit 5 minutes so the crust can deflate. Add the chocolate chips on top and wait until they are melted, you know they are ready when the chocolate turns glossy, about 5 minutes.
- Smooth out the chocolate with a spatula to coat the crust, I like to leave a border of crust for presentation, but that is optional. Sprinkle the toffee bits on top evenly. Let cool completely and cut into portions.
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