Italian and Asian seasonings combined with chicken. With garlic bread, serve over rice. Regularly, I add more Italian dressing and soy. Additionally, use a full-bodied red wine; the sauce will be thinner with a weaker wine.
| Servings: | 36 |
| Yield: | 2 to 3 dozen |
Ingredients
- 1 cup butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 39 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I read the reviews here before making. I added an egg yolk to the mixture but still found the dough to be dry. I decided to then add a couple tablespoons of cereal cream to moisten it more. Not sure why I needed to?? Maybe the altitude where I live?? Anyhoo baked okay but not my favorite. Probably wont be making it again.
Followed others suggestions of adding an egg and added the chocolate chips on top of hot bars when it came out of oven and spread it after it melted. These turned out just ok to me, not bad but not anything I would have to rave about.
Not bad. I substituted mashed banana for half the butter (which definitely solved the “no flavor” problem some other reviewers mentioned) and added half a cup of chopped pecans. In addition, I substituted almond meal for a quarter of the flour called for, and I only used 3/4 of the chocolate chips. I would make this again.
This was the exact recipe I was looking for! Thank you for posting.
I would make these again! I followed some directions from the other reviews (added an egg yolk and spread the chips on top- I wanted them less crisp). I love the texture! They are delicious and I also added some colorful sprinkles and they are so cute and festive looking. Could make to match for any occasion! *I did not add nuts because my husband does not like them but I am sure they would be good in them too. In order to spread evenly in the pan, I did have to press them in with my hands and fingers — so make sure your hands are clean 😉
My mom was allergic to egg, so this was the go-to recipe when I grew up…for dessert, classroom parties, pot lucks etc. As kids we used our hands to “cream” the butter and suger. It really is more like a crisp chocolate chip cookie than toffee, but still oh so delicious.
This was a hit with both my kids and their friends. I made a few changes though. To make it more like toffee I added 1 package of toffee bits and then a 1/4 to 1/2 cup of mini semi sweet chocolate chips. I would also recommend if using the toffee bits to cool for 5-10 minutes and then cut and remove from pan.
used chocolate chunks and added a few frozen mashed bananas. excellent candidate for canna-oils.
I used to make these cookies all the time. But somewhere along the line, I lost the pan I baked them in! I used a 1/2 sheet cake pan, but it was too big, and the dough spread really thin. I didn’t overbake them, but they were darker than usual and VERY crunchy. My co-workers still enjoyed them, but I was a little disappointed. Not your fault, Mary Ellen – the dough itself (from the KA paddle) was DELICIOUS. Just need to replace my missing pan. MORAL: Use the right size!!
I did not care for this recipe. I added 3 eggs and they were still dry. Completely tasteless.
Hmmm doesn’t really taste like toffee. Tastes more like chocolate chip cookie squares. Anyhow everyone in my family loved them! Yum!
I added an egg, and they were good to go. The dough is not super-sweet by itself, so the flavor of the chips and/or nuts you add really stands out. I used half semi-sweet chocolate chips and half butterscotch chips.
I have a brother who is allergic to nuts, so although I liked it with nuts, for Christmas I used candy sprinkles on top of the bars after melting and spreading chocolate chips over it. It still tastes good without the nuts and can be enjoyed by those who couldnt eat it otherwise.
These are very good! I did add 1 egg to get a more chewy bar. Sweet and tasty. I will make again.
Thumbs down. Bad texture. No flavor.
Tasted good but I thought the dough was hard to spread- it was very sticky. I think these are more suited for the candy category, mine turned out very crispy almost like brittle. Taste good but I was hoping for more of a cookie bar consistancy.
My mom used to always make these. I love this recipe.
These were pretty good, but they they needed a lot longer than 20 minutes to bake.
Very similar to bars my mom used to make. I halved the recipe and put in an 8×8″ with the chips spread on top as others mentioned. Very easy with ingredients that are always around.
Tasted like a poorly made chocolate chip cookie. Grainy and bland. Could not get the center to cook right with the baking time. Will not be making again.
Fast, easy, good. I also spread the chocolate over the top, because that’s the way I remember the recipe.