Last week, it snowed. Yes, I’m serious. Snow. Enough for a mini snow ball fight, which ended with the kiddo giggling uncontrollably as a golf ball-sized snow ball found it’s way into the collar of his jacket.
I hate the snow. But I love giggling 4 years olds, delighted at the very idea of making a ball out of snow and throwing it at the nearest person.
So, I guess, I kind of love the snow at the same time.
With the snow, comes the holidays. Thanksgiving is just over a week away, and I’m so totally not ready. There is a turkey to be smoked and pumpkin cheesecake to be made.
And then, it’s cookie season. Actually, in our house it’s always cookie season, but Christmas is the official season of cookies.
So I’ve decided to jump right past Thanksgiving and move on to Christmas and cookies and all things baking. And I’m starting with these.
Toffee. Chocolate. And sea salt. English toffee meets cookie.
It’s true, I may be slightly addicted with sprinkling sea salt on my sweets. But I’m okay with that. Because that sweet and salt combo, oh my.
Oh. My.
So go ahead and enjoy your turkey. Your sweet potatoes. The cranberry sauce, rolls and pumpkin pie. But keep in mind, that it’s time to get serious about Christmas baking.
It’s cookie season. Oh, yea.
A rich, buttery English toffee bar topped with chocolate and a sprinkle of sea salt.
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup (1 stick) cold, unsalted butter
- Pinch course sea salt, plus more for sprinkling
- 1 cup chocolate chips
- 2/3 cup unsalted butter
- 1/3 cup packed brown sugar
- Pinch coarse sea salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl whisk together the flour, brown sugar and a pinch of sea salt. Cut in the cold butter, using a pastry blender, two knives, or your hands. Combine until it resembles coarse sand.
- Press the mixture into an ungreased 8" x 8" pan. Set aside.
- In a small sauce pan combine the butter, brown sugar and a pinch of sea salt. Melt over medium heat, stirring constantly, until the mixture begins to boil. Boil for 30 seconds, while stirring.
- Pour toffee topping over the prepared cookie crust.
- Bake in the preheated oven for 25-28 minutes or until the topping is bubbly and golden.
- Remove from the oven and sprinkle with chocolate chips, pressingly lightly to secure.
- Very lightly sprinkle with coarse sea salt.
- Cool completely in the pan, then cut into bars.
Notes
Inspired by Hershey's Recipe Collection
{ 5 comments… read them below or add one }
Holy cow that looks good! My mouth is watering. I wish we had snow here – well. I SORT of wish we had snow here, like once.
Those look terrific. I know my family will love this new addition to our cookie menu. Come visit Alli. We are having a wonderful giveaway this week – a $75 swank bag from Pick Your Plum.
oh it looks sinful my friend! Simply delicious and sinful
What chips would you suggest for these, semi-sweet or milk? And did you use unsalted butter? Thanks!
Sorry, i didn’t mean to ask re unsalted butter, i meant to ask dark or light brown sugar, along with type of chips. Thanks!