When I was in junior high, I would often go to my friend Sarah's house for an afternoon, or for the occasional sleepover. On those occasions, we'd make clothes for the Cabbage Patch dolls or our stuffed animals, play with her cat, Burgertimes, play in the backyard or on her dad's cool new black-and-white Macintosh computer, or walk over to the store and debate for a half an hour over what kind of candy to get. (At the risk of sounding like an old fogey, I wish the eighth graders of today were as naive and unworldly as we were.)
We'd also stay up too late watching television; I believe my earliest David Letterman viewings were probably with Sarah. As we drowsily watched, we'd also munch on the last of a batch of the Toffee Cookie Squares we'd made earlier in the day. Sadly, I can't eat a half a pan of these anymore without having to worry about the caloric consequences, but they are still tasty. The original recipe calls for a half a cup of chopped nuts (which we usually just skipped), but a half a cup of Heath bits makes them even better.
Toffee Cookie Squares
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted flour
2 cups chocolate chips (approximately 12 ounces)
Optional: 1/2 cup Heath bits or chopped nuts
Preheat oven to 325F. Grease a jelly-roll pan (foil-lined, if you wish), approximately 11x15.
Cream together butter, shortening, sugar, and egg yolk. Stir in salt, vanilla, and flour.
Pat into the prepared pan.
Bake at 325F for 15-20 minutes, or until golden brown. Remove from oven.
Sprinkle chocolate chips over the hot cookie mixture. When they are glossy, spread chocolate, and sprinkle with nuts or Heath bits. Cut while warm. Refrigerate to set chocolate.
2 spoons thrown:
just discovered your blog and thought i'd wave hello.
This sounds perfect for taking along to virtually any spring or summer gathering. In fact, I think I'll take it to my cousin's annnual school's out party.
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