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Chocolate Toffee Bars




Source of Recipe


KRAFT


List of Ingredients




1 cup (2 sticks) butter or margarine, softened, divided
1 cup firmly packed brown sugar, divided
1 egg yolk
1-1/2 cups flour
1/4 tsp. salt
1/2 cup light corn syrup
1/4 cup whipping cream
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 cup chopped toasted PLANTERS Pecans


Recipe



PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; lightly grease foil. Set aside. Beat 3/4 cup of the butter and 3/4 cup of the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust.
BAKE 16 to 18 minutes or until golden brown. Cool slightly on wire rack.
MEANWHILE, place remaining 1/4 cup butter, remaining 1/4 cup brown sugar, the corn syrup, whipping cream and vanilla in large microwavable bowl. Microwave on HIGH 4 minutes, stirring every 2 minutes. Spread evenly over crust. Bake an additional 18 to 20 minutes or until set. Sprinkle with chopped chocolate. Bake an additional 1 to 2 minutes or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely on wire rack. Refrigerate 30 minutes or until chocolate is firm. Remove dessert from pan using foil handles. Cut into 36 bars or diamond shapes to serve. Store in tightly covered container at room temperature.