I LOVE English Toffee. It is always my first candy choice when we visit a chocolate shop, but I have to admit that I don’t like making it. Even though it is one of the easiest candies to make, I still would rather buy it that make it.
Luckily, I found this recipe for English Toffee Cookies that is even easier than the candy recipe to make. And I am hooked!
This recipe comes (once again) from a vintage Mail Box News Newsletter, from November 1967. Do I have to keep talking about the great vintage recipes that come out of these? Yes. Yes, I think I do.
- 1 cup soft butter
- 1 cup brown sugar
- 1 egg yolk
- 1 cup all-purpose flour
- 6 oz of chocolate chips
- Nut meats and crushed toffee bars (or toffee chips) to sprinkle on top
- Cream the butter, sugar and egg yolk well.
- Stir in flour
- Pat or spread with offset spatula into 9×13 greased or lined pan and bake in a 350 degree oven for 25 mins.
- While baking, melt the chocolate in a double boiler and spread over bars as soon as they are removed from the oven. Sprinkle bars with nutmeats and toffee bar bits.
- Cut into squares and remove from pan as soon as chocolate is set enough to cut.
For baking notes on this one, make VERY sure that you either line your pan or take your bars out warm, because they harden into a nice chewy-crispiness after they cool which makes them almost impossible to 1) get out of the pan or 2) get them out of the pan in one piece.
Also, don’t panic at the amount of butter in this recipe because it is Christmas. And after they cool they aren’t greasy at all.
But the crispy chew made them really fun to eat.
So fun and delicious, in fact, that they blurred the camera with their dream-like deliciousness. Which is totally what happened here even though you may THINK the blurriness is because I couldn’t hold the camera still while giggling at one of Tom’s jokes. If you thought that, you would be wrong. It is totally the dream-like deliciousness thing.
The Verdict: Very good and addicting.
From the Tasting Notes:
Chewy and buttery. They hold up really well and make a good addition to a cookie plate because of their texture. These actually age very well, and were BETTER a couple of days after they were made rather than right away. Tom made a note early in testing that they were a little bland, but then two days later crossed that out and wrote: “Nevermind. These are addicting. You just can’t stop eating them.”