My 2nd holiday baking recipe! Have you checked out my first one?
I could literally sit at my kitchen table and eat the entire pan of these. Just nom nom nom away at them forever.
This may sound weird, but I love when something is so delicious and chewy and it gets stuck in your teeth, and after you’ve swallowed your treat you realize it’s all still stuck in there so technically you’re not finished eating and now I’m beginning to sound really weird, I’ll stop.
But you KNOW???
Trust me, these are another crowd favourite in my household at Christmas.
They are also perfect to dunk in a cup of tea at night, snuggled by the fire! (Well… I don’t have a fire, but if I did, that’s what I’d be doing).
ALSO, these are SO SO SO easy to make. They’d be perfect to make if you’re not the best baker in the world, or even with your kids or if you’re babysitting some kids over the holidays! Whip up a batch of these babies, and put on your stretchy pants and enjoy!
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 2 cups all-purpose flour
- 1 1/4 cups Chipits Skor Toffee Bits, divided
- 2 cups semi-sweet chocolate chips
- Heat oven to 250 F. Line a 15-1/2 x 10-1/2 inch rimmed baking sheet with parchment paper; set aside.
- In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined.
- Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown; transfer pan to cooling rack.
- Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate os softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2 to 3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.
- TIP: set the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.