Layers of chocolate and toffee dotted with chopped pecans top a buttery crust in a classic bar cookie adapted from Joy of Cooking: Christmas Cookies.
Ingredients
FOR THE DOUGH:
- 2⁄3 cup flour
- 1 1⁄2 tbsp. sugar
- 1⁄8 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 2 tsp. milk
FOR THE TOFFEE AND CHOCOLATE LAYERS:
- 1⁄2 cup packed light brown sugar
- 6 tbsp. unsalted butter
- 2 tbsp. honey
- 1 tbsp. milk
- 1⁄8 tsp. kosher salt
- 1 3⁄4 cups finely chopped pecans, lightly toasted
- 1 tsp. vanilla extract
- 1⁄4 cup semisweet chocolate chips
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Instructions
Step 1
Make the crust: Whisk flour, sugar and salt in a bowl. Add butter and using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles; stir in milk until dough forms. Add more milk, if necessary, until dough holds together but is not wet. Press dough into a parchment paper-lined 8” square baking dish; chill 15 minutes.
Step 2
Heat oven to 350°. Bake crust until golden, 25 minutes; let cool.
Step 3
Make the toffee layer: Bring sugar, butter, honey, milk, and salt to a boil in a 2-qt. saucepan over medium heat. Cook until sugar is dissolved and butter is melted, about 3 minutes. Remove from heat; stir in 1 1⁄2 cups pecans and the vanilla. Spread toffee mixture evenly over the crust; bake until toffee is golden brown and bubbly, 17-20 minutes. Transfer the pan to a wire rack; let cool 5 minutes, then sprinkle evenly with chocolate chips. Let stand 5 minutes, then, using a spatula, smooth chocolate into an even layer; sprinkle immediately with remaining pecans. Let cool completely, and then refrigerate until firm; cut into squares.
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