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Roberta Peters' Toffee Cookies




Source of Recipe


The Jewish Celebrity Cookbook


List of Ingredients




1 C. (2 sticks) butter, room temperature
1 C. packed brown sugar
1 egg yolk
1 C. flour
9 1/4 oz. semisweet or milk chocolate candy bars
(six 1.55 oz, bars), broken up, or 1 rounded C. chocolate chips
2/3 C. chopped pecans



Recipe



Preheat oven to 350ºF. Line a 15 x 10-inch jellyroll pan with foil. Grease foil.

In bowl, cream butter and sugar until fluffy. Add egg yolk and mix well. Add flour and stir until mixed.

Spread dough in prepared pan. Bake in preheated oven for 20 minutes or until browned.

Remove from oven and immediately top with chocolate. When chocolate has melted, spread with spatula. Top with pecans.

Cool slightly, then cut on the diagonal into diamond shapes. When completely cool, recut.
YIELD: Makes several dozen pieces, depending on size.