|
Line a 9x13 baking pan with parchment paper or aluminum foil. set aside.
Place flour, brown sugar and salt in a large mixing bowl, stir to combine. Using a pastry
blender, cut 1/2 cup cold butter into flour mixture until you have course crumbs (like sand.)
Press mixture into bottom of prepared pan.
|
|
Spread pecan halves evenly over top of crust.
Prepare the toffee-place 6 tablespoons butter and 1/3 cup brown sugar into a heavy
saucepan. Heat on low until butter is melted. Turn up to medium heat and stirring constantly
until mixture comes to a boil. Continue to boil for 1 minute. Immediately and carefully, pour
toffee over crust and pecans.
Bake in a preheated 350 degree oven for 20-22 minutes, until edges are starting to bubble.
Remove from oven and sprinkle chocolate chips over top of hot bars. Gently tap pan on
counter to secure chocolate chips into place.
Let cool completely. Use the parchment paper or foil to lift full bar out of pan and transfer to
a cutting board.
|
