How much of our 18-year-old selves do we carry forward with us through 30 years?
At the time, the feelings loomed so large and you told yourself that you would never forget any of it. But you do, inevitably.
What matters are the larger themes that carry through as the threads we use to weave the story of who we are now. Today. Both past and present are unfixed – adaptable. Changing.
One thing that remains unchanged from those (suprisingly long ago) years is this recipe, clipped from some now unremembered source.
Unlike almost every other recipe in my cumbersome collection, this one not been tweaked or modified in any way.
I have been making these for Christmas as is for 30 years. Once you see how easy they are, you’ll want to make them, too.
You’ll need: (scroll to the bottom of the post for the printable recipe)
1 cup all-purpose flour
1/4 cup granulated sugar
1 cup butter, softened
3/4 cup firmly packed brown sugar
1-1/4 cup coarsely chopped walnuts
1 cup semi-sweet chocolate chips
All you have to do is:
4. Bring the mixture to a boil, stirring constantly. When the mixture has come to a full boil, reduce the heat and continue boiling for 1 minute. (The mixture should continue to bubble while you are stirring.)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 cup butter, softened
- ¾ cup firmly packed brown sugar
- 1-1/4 cup coarsely chopped walnuts
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degree F.
- In mixing bowl, combine flour and granulated sugar. Cut in ½ cup of the butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of an ungreased 9x9" baking pan.
- Bake the crust for 15 minutes or until very lightly browned. Do not overbake.
- While the crust is baking, prepare the toffee.
- Combine the remaining butter and brown sugar in medium saucepan. Heat over medium heat until the butter is completely melted.
- Bring the mixture to a boil, stirring constantly. When it has come to a full boil, reduce the heat and cook for 1 minute while continuing to stir. The mixture should continue to bubble while you are stirring.
- Pour the toffee evenly over the baked layer and sprinkle the chopped walnuts over.
- Return to the oven and bake for an additional 15 minutes.
- Remove from the oven and immediately sprinkle with the chocolate chips. Let the pan sit for 5-7 minutes until the chocolate has melted.
- WIth a spatula, gently spread the melted chocolate to cover the nuts.
- Let the pan cool completely, then cut into 20 bars.