Toffee Squares

Four layers of flavor in one thin, snappy cookie bar. The base is essentially a shortbread: butter, brown sugar, egg yolk, and flour pressed thin across a sheet pan and baked until golden. The brown sugar caramelizes as it bakes, giving the base that distinctive toffee crunch.

The chocolate layer happens right out of the oven. Lay chocolate bar pieces across the hot surface and they melt on contact. Spread them into an even layer with a spatula, then scatter chopped nuts on top while the chocolate is still soft so they stick as it sets.

Cutting them into small squares is the move. These are rich, so bite-sized pieces are all you need.

Pro Tips

• Spread the dough as thin and even as possible. Thick spots stay soft while thin edges overbake.
• Use a full pound of real butter, not margarine. Butter is the entire flavor of the shortbread layer.
• Place the chocolate on the hot base immediately after pulling from the oven. Wait too long and the surface cools and the chocolate won’t melt smoothly.
• Let the chocolate set completely before cutting. Room temperature works but 15 minutes in the fridge speeds things up.

Variations

• Use milk chocolate for a sweeter, creamier topping or dark chocolate for a bittersweet contrast.
• Sprinkle flaky sea salt over the melted chocolate before it sets for a sweet-salty finish.
• Try toasted pecans or almonds instead of mixed nuts for a more defined flavor.