A few years ago Mrs. McCameron’s friends had a wedding shower for us and the ladies made the majority of the food. I walked away with numerous recipes, but the only one I have attempted to try was Mrs. McCoy’s pimiento cheese. Last night I finally decided to try to tackle Mrs. Korbyski toffee bars and half of the pan was gone within 15 minutes. The serving is 48 bars so let’s just say we ate a lot. She originally read this recipe on a Land O’Lakes butter package. I will add her changes as well. These are easy to make and I hope you all try them out because they are delicious!
*original recipe can be found at Land O’Lakes
- 1 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips (I used about 1 cup)
- 1/2 cup milk chocolate english toffee bits (she and I used Heath’s toffee bits)
Heat oven to 325°. Combine brown sugar, butter, and egg in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add flour. Beat until well mixed.
Press mixture evenly onto bottom of ungreased 15x10x1″ jelly roll pan. Bake for 22-25 minutes or until lightly brown (bars will be soft).
Sprinkle immediately with chocolate chips ; let stand 3 minutes (she and I placed back into oven for 1 minute to melt chocolate) . Swirl chips slightly with table knife or back of spoon. Sprinkle with toffee bits (press toffee lightly into chocolate). Cut into bars while warm (after cutting I placed in fridge so I could bag the extra bars).