Yes, this is the very same TOFFEE COOKIE recipe that I have been making for years, and posted in the past. Super easy, chewy, and delicious. For this version, I thought about how I could make them EVEN EASIER – by eliminating the need to refrigerate the dough, and form them into bars. WIN/WIN!!

They came out in a slab, very much like “blondie” bars. The key to blondies, is to slightly UNDERBAKE them – that is what gives them the perfect texture and “chew” that is so delectable. I timed my 13″ x 9″ glass pan for 20 – 25 minutes at 350 degrees. The top will look just set, and the edges lightly golden. Do NOT let the top brown, as they will lose the chewy texture.

Recipe for TOFFEE COOKIE BARS

Ingredients:

2 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
Combine with a whisk and set aside.

In a stand mixer with a paddle attachment, blend:
1 stick butter, room temp
3/4 c sugar
3/4 c light brown sugar, packed
1 tsp vanilla
2 eggs
Mix on med speed til well-blended.

Slowly add the dry ingredients.  The dough will become quite stiff, but hang in there – this is normal.

Finally, add 1 pkg (8oz) Heath milk chocolate toffee bits.  Mix til well-blended.

Preheat oven to 350 degrees.

Prepare a 13″ x 9″ glass pan with cooking spray, then line with parchment paper on the bottom and up the sides. Press the dough evenly into the bottom of the pan using lightly floured fingers.

Bake for 20 – 25 min. at 350 degrees. See description above, for how the surface should look when done. It should be puffy, and light in color. Don’t over-bake!

Cool completely.

OPTIONAL: Drizzle with 1/2 c semisweet chocolate chips, and 1 tsp of vegetable shortening, melted for about 30 seconds in the microwave. Remove the “slab” from the pan, and drizzle with melted chocolate as desired. Allow to set in the refrigerator for about 10 min. Slice to desired size.

These will keep in the refrigerator for about 1 week. They freeze beautifully for about 3 mo.