Ingredients
Scale
For the crust:
- 1 1/2 sticks butter, softened
- 3/4 cup brown sugar
- 1 egg yolk
- 1 1/2 cups flour
- 1/4 tsp salt
For the Toffee:
- 1/2 cup light corn syrup
- 1/2 stick butter
- 1/4 cup brown sugar
- 1/4 cup eggnog
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
For the top:
- 10 oz.of semi sweet or dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Spray a 13x9x2 inch baking pan with cooking spray.
- In a small mixing bowl, cream the butter and brown sugar together, then stir in the egg yolk. Mix in the flour and salt. It will start to form into a ball. Press into the bottom and a little bit up the sides of the prepared pan. Set in the oven to bake until it starts to brown around the edges, roughly 15 minutes. Remove from the oven and set aside.
- Put the toffee ingredients in a microwave safe mixing bowl and microwave on high for 1 1/2 minutes. Stir and then microwave another 2 minutes. (I’m not sure if I did the 2nd warming because my mixture was very thin.) Pour this mixture over the crust and bake for 20 minutes. The toffee mixture will be nice and bubbly.
- Remove the baked toffee squares from the oven and sprinkle the chocolate chips over the top. Set the pan back in the oven for another minute or until the chocolate chips have melted enough to be spreadable.
- Pull the pan out of the oven and, using a knife, gently spread the melted chocolate chips over the top. Set in the refrigerator or other cool place. Cool for about 30 minutes or until the chocolate is set and the bottom has cooled completely, then cut into small squares.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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