Ingredients
2cupsall-purpose flour
1cupbrown sugar,lightly-packed
½cupbutter,(1 stick)
1cuppecan halves
1cupchocolate chips,milk, bittersweet or dark
⅔cupbutter
⅓cupbrown sugar,lightly-packed
Preparation
Heat the oven to 350 degrees F.
Combine the flour and brown sugar in large bowl.
With pastry blender or fork, cut in the butter until fine crumbs form, with a few large crumbs remaining.
Press the mixture onto the bottom of an ungreased 13x9x2-inch baking pan.
Sprinkle the pecans over the crust. Prepare toffee topping (instructions below); drizzle evenly over pecans and crust.
Combine the butter and packed light brown sugar in small saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue boiling, stirring constantly, for 30 seconds.
Drizzle the topping evenly over the pecans and crust.
Bake for 20 to 22 minutes or until the topping is bubbly and golden.
Remove from the oven, then immediately sprinkle the milk chocolate chips evenly over top. Press gently onto the surface.
Cool completely in the pan on a wire rack.
Cut the toffee bars into 36 bars.
Serve, and enjoy!
