Monday, December 23, 2013
There is no telling how many batches of these cookies I have made over the years. It is one that I bake at times other than Christmas and it is always a crowd pleaser.
A bar cookie, consisting of brown sugar shortbread covered with chocolate and nuts, this recipe is very flexible and simple to bake. I have made them thicker and thinner, softer and crunchier. I have used milk chocolate and pecans (my personal favorite), white chocolate and sliced almonds, semi-sweet chocolate and walnuts, dark chocolate and pistachios. All combinations seem to work swimmingly.
(From Betty Crocker)
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
4 oz. chocolate chips or bars broken into pieces
1/2 cup chopped nuts
Heat oven to 350 degrees. Grease 13x9 inch baking pan.
Mix thoroughly butter, sugar, egg yolk, and vanilla. Blend in flour and salt. Press evenly in bottom of prepared pan.
Bake 25 - 30 minutes or until very light brown. Crust will be soft. Remove from oven; immediately place chocolate chips or pieces on crust. Ass soon as the chocolate is soft, spread evenly. Sprinkle with nuts. While warm, cut into bars.