Toffee Nut Bars

This chocolate bar cookie has a wonderful caramel flavor.


  • 2 cups all-purpose flour, spooned in and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
  • 2 cups lightly packed very fresh light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup plus 2 tablespoons medium-fine chopped walnuts, divided
  • 1 cup semisweet chocolate chips


  1. Position the rack in the center of the oven. Heat oven to 350 degrees F. Butter a 10 x 15-inch jellyroll pan well.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In the bowl of an electric mixer on medium speed, beat the butter until lightened in color.
  4. Add brown sugar, 1/4 cup at a time, and beat well until light in color, about 2 minutes. Scrape down the side of the bowl as needed.
  5. Beat in the eggs one at a time, then the vanilla extract.
  6. Reduce the mixer speed to low and add dry ingredients in three additions, mixing just to incorporate.
  7. Remove the bowl from the mixer; using a large rubber spatula, fold in 1 cup of the walnuts and the chocolate chips.
  8. Spread the mixture in the pan, smoothing the top with a small spatula.
  9. Sprinkle with the remaining 2 tablespoons walnuts.
  10. Bake for 16 to 18 minutes, or until the sides are lightly browned. Do not over-bake.
  11. A wooden pick inserted in the center should still show signs of moistness.
  12. Place on a cooling rack for 1 hour, then cut into 1 3/4 x 2-inch squares.

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