This recipe is taken from the 2007 Milk Calendar. This is the Chocolate Chip Toffee Squares recipe.
- Prep: 10 min
- Cooking: 25 min
- 1 cup (250) packed brown sugar
- 3/4 cup (180 mL) butter melted
- 2 eggs
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) regular or miniature semisweet chocolate chips
- 1/2 cup (125 mL) toffee bits
Preheat oven to 325 °F (160 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end. Lightly butter foil.
In a large bowl, whisk brown sugar and butter until blended. Whisk in eggs, one at a time, then milk and vanilla extract. Sprinkle with flour and salt, whisking until smooth. Stir in half of the chocolate chips. Spread into prepared pan, smoothing top. Sprinkle with remaining chocolate chips and toffee bits.
Bake for about 25 min or until a tester inserted in centre comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares.
Cooking Tip:Toffee bits are available in bags where the chocolate chips are found in the baking section of most grocery stores. If you don't have them, finely chopped chocolate-coated toffee bars or butterscotch chips can be used instead.
For the Adventurous:Replace half of the semisweet chocolate chips with white chocolate chips and add 1/2 cup (125 mL) chopped pecans with the toffee bits.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||3 % / 29 mg|
|Vitamin A:||7 %|