If you want to make multiple batches of these bars, you can quadruple the base recipe, bake the crusts and let them cool. The toffee layer can be doubled and made twice to cover the prepared crusts. You will want to have more than one batch of these bars ready because you will get requests for more.
Author: Mary Gillespie
1cup/ 250 ml all-purpose flour
1/4cup/ 60 ml granulated sugar
1cup/ 250 ml butter, softened(divide in half - one for the crust and one for the topping)
3/4cup/ 375 ml firmly packed brown sugar
1-1/4cup/ 310 ml coarsely chopped walnuts
1cup/ 250 ml semi-sweet chocolate chips
Preheat oven to 350 degree F.
In mixing bowl, combine flour and granulated sugar. Cut in 1/2 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.