My daughter had art camp last week so I made toffee squares as a thank-you gift for her teachers. Unaware of whether or not they could have nuts, I left out the peanuts in the crust. I decorated half of the toffee squares with nuts and left half without. I ended up giving her teachers the nut free squares just in case. Both versions were delicous, decadent and oh so rich, with varying textures to keep everyone happy. I dare you to eat just one!
Toffee Squares
adapted slightly from here
2 C flour
1/4 t baking soda
1/4 t salt
Mix in bowl. Set aside.
2/3 C soft butter
2 C brown sugar
Mix in stand mixer for 2 minutes. Add 2 eggs, one at a time. Add 2 t vanilla and mix. Stir in 1 C chocolate chips by hand. Spread dough evenly in a greased 9 inch pan. Sprinkle with 1/2 C chocolate chips, 1/2 C butterscotch chips, 1/2 C coconut flakes, and 12-15 whole pecans on one side. Bake at 350 degrees for 30 minutes uncovered, 5 minutes covered with foil. Cool completely and then cut into squares.
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