This is a family favorite. My grandfather’s sister, Jo, was one of my favorite people. When I was the head cook at the local nursing home in college, Great Aunt Jo lived there and I would stop and see her every day before I went home. I grew up on a farm in the midwest and Aunt Jo and my Mom would make these for the men’s lunch boxes. Yes, when no one was looking my sisters and I would sneak toffee bars from the freezer, sorry Mom. I get teary just thinking of Aunt Jo – if you knew her you would know why. “Be who you needed when you were younger” she would say. She would tell me I had my Grandfather’s sparkle in my eyes; I hope I still do. It is in her honor that I share this recipe.
Makes about 30 bars
Prep Time: 30 minutes
Cook Time: 30 minutes
Freezes Well
HINT: If your pan is dark instead of a light color, cook for 20 minutes instead of 25 minutes.
½ pound (2 sticks) salted butter at room temperature
1 cup light brown sugar
1 egg yolk
2 cups sifted all-purpose flour (I like King Arthur Flour)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup raw walnuts or pecans, coarsely chopped
- Preheat oven to 350ºF. Butter or spray a 9 x 12 inch metal baking pan.
- With a hand mixer or stand mixer, cream butter and sugar until light and fluffy.
- Add egg yolk; beat well.
- Add sifted flour to butter, sugar and egg mixture; beat well, then add vanilla.
- Spread batter into prepared pan. Bake for 25 minutes and remove from oven.
- Cover the shortbread layer with chocolate chips and return to the oven for 3 to 4 minutes.
- Remove the baking sheet from oven and spread melted chocolate evenly.
- Sprinkle with nuts.
SERVING: Cool completely before cutting into squares.
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