I had an amazing treat at an office potluck many, many years ago, which was described to me as toffee bark. The bottom layer was made up of crackers (graham crackers or even saltines), on top of which was a butter/brown sugar layer, and then on top of that layer was a lovely chocolate layer. It was delicious, but a little messy. Flash forward to today. I’m a little self-conscious of licking toffee covered fingers in public, so I was on the hunt for a recipe that minimized this problem. Enter–the toffee bar.
I suspect that because this bar has a regular crust, it is actually the precursor to the time-saving cracker-crusted toffee bark. Here is the photo of the dough that forms the crust. The consistency is like cookie dough.
You’ll need to pat the dough down with your fingers so that it spreads and covers the entire bottom of the baking pan. The toffee taste is in the crust itself, so the goo factor in the finished product is near zero.
After baking the crust for 20 minutes, sprinkle the chocolate chips evenly over the crust. Bake again for a bit. Take it out of the oven and spread the melting chocolate to cover the crust. I used an off-set spatula. I’m sure a plain knife would do just fine as well.
After spreading the chocolate, sprinkle the chopped pecans all over the top.
In this case, I actually didn’t cover the entire area with chopped pecans. While not evident from the photo, I actually left a little bit bare for those who are not fond of nuts.
My kids fully enjoyed these toffee bars, though I think kids would still reach for a brownie first. Adults, especially those with an affinity to nuts, would find this to be a more sophisticated treat than the ever-dominating brownie.