This is one of my favorite recipes. It’s super easy, super low maintenance and really hard to mess up. Unlike other bar cookie recipes, this one doesn’t contain any baking soda or powder, so it stays dense and almost fudgy. The toffee bits melt into the batter, making the flavor even richer and the texture even more velvety.
INGREDIENTS
2 1/4 cups flour
1 teaspoon salt
1 cup butter
1 1/2 cups packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 pound chopped dark chocolate (use a mid-level cocoa content bar–53% is my favorite–or substitute semi-sweet chips)
12 oz. Heath bar bits (I like the ones with milk chocolate coating, but you can also use plain toffee bits)
DIRECTIONS
Preheat oven to 375°. Grease a 9 x 13″ glass pan.
In a large mixer bowl, cream butter, brown sugar and vanilla extract. Add eggs and beat well. Gradually beat in flour and salt. Stir in toffee bits and chopped chocolate. Spread into prepared pan. Bake for 20 minutes, until golden brown. Let cool, cut into bars, and eat ‘em up. Done and done.
