Prep Time: 20 minutes
Cook Time: 38 to 40 minutes
Chill Time: 30 minutes
Yield: 3 dozen bars
- CRUST:
- 3/4 cup (1-1/2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 1 egg yolk
- 1-1/2 cups flour
- 1/4 teaspoon salt
- FILLING:
- 1/4 cup butter, softened
- 1/4 cup packed brown sugar
- 1/2 cup Karo® Light OR Dark Corn Syrup
- 1/4 cup heavy cream
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- TOPPING:
- 1-1/3 cups semi-sweet chocolate chips
- 1 cup chopped pecans OR walnuts, toasted
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- Preheat oven to 350°F. Line a 13 x 9-inch baking pan with foil; spray foil with nonstick cooking spray.
- For CRUST: Beat 3/4 cup butter and 3/4 cup brown sugar in a large bowl with mixer at medium speed until light and fluffy. Beat in egg yolk. Blend in flour and salt. Use hands or greased waxed paper to press mixture evenly into bottom of prepared pan.
- Bake crust 16 to 18 minutes or until golden brown. Cool slightly on wire rack while preparing filling.
- For FILLING: Mix 1/4 cup butter, 1/4 cup brown sugar, corn syrup, and cream in a large microwave-safe bowl. Microwave on HIGH (100%) 4 minutes, stirring once halfway through cooking time. Stir in vanilla. Pour filling over partially baked crust, spreading evenly.
- Bake 18 to 20 minutes. Sprinkle top with chocolate chips. Bake 1 to 2 minutes longer to soften chocolate. Use spatula to spread chocolate evenly. Sprinkle pecans over chocolate. Cool completely on wire rack.
- Refrigerate 30 minutes to harden chocolate. Lift foil to remove toffee from pan; cut into bars.
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