Etta (short for Marietta) makes a mean brownie-like concoction and she’s in ninth grade. That’s how I started…I baked early and often. I gave her parents some crab dip in my dish and when the dish came back to my house, it was filled with Etta’s “brownies.” How delicious and how traditional – returning a dish not empty, but rather filled with a nice surprise. Thanks, Etta. You introduced me to English Toffee Bars and now there’s no going back to any old brownie.
English Toffee Bars
Recipe from Hershey’s Kitchens
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) cold butter
- 1 cup pecan halves
- 1 cup Hershey’s Milk Chocolate Chips
- Toffee Topping (recipe follows)
Heat oven to 350 degrees.
Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form. Press mixture into bottom of ungreased 13x9x2-inch baking pan.
Sprinkle pecans over crust. Prepare toffee topping and drizzle evenly over pecans and crust.
Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven and immediately sprinkle chocolate chips evenly over top, press gently onto surface. Cool completely in pan on wire rack. Cut into bars.
Combine 2/3 cup of butter and 1/3 cup of light brown sugar in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly for 30 seconds. Use immediately.