Butterscotch Toffee Squares turn a simple butter-and-brown-sugar dough into thin, rich cookie bars with a chocolate coating and a scattering of chopped nuts. This handwritten recipe names Mrs. Knickerbocker as its source and includes the enthusiastic note “wonderful!” The method is economical: bake one large sheet, spread melted chocolate over the warm base, and cut into small squares before it cools completely. Despite the name, there is no separate batch of toffee to boil; the butter and brown sugar supply that familiar caramel-like flavor. The thin base, smooth chocolate, and crunchy nuts make these squares an appealing addition to a cookie tin, afternoon coffee plate, or holiday dessert tray.
Ingredients
- 1 cup butter (softened, or margarine)
- 1 cup brown sugar (packed )
- 1½ tsp vanilla extract
- 1 egg yolk
- 2 cups all-purpose flour (sifted )
- 10 oz chocolate bars (such as Hershey’s milk chocolate)
- ½ cup chopped nuts (walnuts or pecans)
Instructions
Step 1: Prepare the oven and pan
- Preheat the oven to 350°F.
- Lightly grease a 10 × 14-inch baking pan, or line it with parchment paper for easier removal.
Step 2: Cream the butter and sugar
- Beat the softened butter and brown sugar together until well combined and creamy.
Step 3: Add the remaining dough ingredients
- Mix in the vanilla and egg yolk.
- Gradually add the sifted flour, mixing just until a uniform dough forms.
Step 4: Spread the dough
- Press the dough evenly into the prepared pan.
- Smooth it into a thin layer, reaching the corners.
Step 5: Bake the base
- Bake for approximately 25 minutes, until the surface is set and the edges are lightly golden.
Step 6: Melt the chocolate
- Break the chocolate into pieces and place in a heatproof bowl.
- Set the bowl over a saucepan of gently simmering water, keeping the bottom of the bowl above the water.
- Stir until melted and smooth.
Step 7: Add the topping
- Spread the melted chocolate over the baked base while the base is still warm.
- Sprinkle with the chopped nuts.
Step 8: Cut and cool
- While the base is still warm, cut or score it into 48 small squares.
- Leave in the pan until completely cool and the chocolate has set.
- Separate the squares along the cut lines.
Tips
- Keep the base thin: Spread the dough evenly so the edges and center bake at a similar rate.
- Measure flour after sifting: The card calls for “flour sifted”; these instructions interpret that as 2 cups of sifted flour.
- Use softened butter: It should yield to gentle pressure without being melted.
- Choose your chocolate: Milk chocolate suits the Hershey’s reference on the card; semisweet chocolate makes a less sweet variation.
- Try different nuts: Walnuts or pecans both work well. Chop them finely for easier cutting.
- Make a nut-free variation: Omit the nuts and check the remaining ingredients for relevant allergen information.
- Cut while warm: Follow the card’s instruction to prevent the cooled base from breaking unevenly.
- Adjust for a different pan: A 9 × 13-inch pan produces a thicker base and may require a little longer in the oven. Check for a set center and lightly golden edges.
Nutrition
Calories: 114kcalCarbohydrates: 13.1gProtein: 1.2gFat: 6.5gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.6gTrans Fat: 0.2gCholesterol: 16mgSodium: 7mgPotassium: 44mgFiber: 0.4gSugar: 8.5gVitamin A: 130IUCalcium: 22mgIron: 0.4mg