Makes 36 cookies
Just Make These!
¾ cup butter (I always use salted), reserve the butter wrapper
¾ cup/100gm light brown sugar, packed
1 large egg yolk
1½ cups/180gm King Arthur AP flour
¼ tsp. salt
1 14-oz. can Eagle Brand sweetened condensed milk
2 Tbs. butter
2 tsp. vanilla extract
12 oz. chocolate chips (I like Aldi's dark chocolate chips)
1 cup Almond Brickle or Heath Bits
1. Preheat oven to 350°. Grease or spray a 9x13" cake pan; set aside.
2. In the bowl of a stand mixer, beat together the ¾-cup butter and brown sugar until smooth, about 3-5 minutes. Add the egg yolk, and beat in well. Stir in the flour and salt.
Using the buttery side of the butter wrapper, press the dough into the greased cake pan, in an even layer. Bake at 350° for 20 minutes. Cool in pan on a wire rack while you finish preparing the toffee layer.
3. Meanwhile, in a medium, heavy saucepan, stir together the Eagle Brand and the remaining 2 tablespoons of butter over medium heat, stirring constantly., until bubbly. Cook and stir for an additional 5 minutes once the mixture comes to a boil, stirring constantly and scraping down the sides of the pan. Remove from heat and stir in the vanilla until incorporated.
4. Spread the toffee evenly over the baked layer, using an offset spatula, so you don't burn your hand (like I did.) Return the pan to the oven, and bake for an additional 12-15 minutes, until the toffee is golden. Clean the offset spatula for the next step.
5. Remove pan to stove top, and sprinkle chocolate chips over the top evenly. Return the pan to the oven for another 1-2 minutes. Remove pan from oven (turn oven off), and place on a wire rack. Spread the melted chocolate evenly over the cookie base.
6. Sprinkle the chocolate evenly with toffee bits, and press in, lightly. Cool on the rack for 1-2 hours, then cover and chill for several hours or overnight.
7. Remove cookie layer from pan, (it comes out easily), and place on a cutting board. Using a chef's knife, cut it in thirds down its length, then cut each long bar in half. Each of these halves gets cut into three 2" bars (I use a ruler), then each bar is cut on the diagonal, to make 36 triangles.
Store airtight in the fridge (or not - I don't) for up to one week.
Enjoy! These make great Christmas gifts for friends and family.