Toffee Nut Bars

By ghinman

Ingredients

• 2 cups of all purpose flour, spooned in and level
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 //3 cup (1 1/3 sticks) unsalted butter, slightly firm
• 2 cups lightly packed, very fresh light brown sugar
• 2 large eggs
• 2 tsp. pure vanilla extract
• 1 cup plus 2 tbs. medium-fine chipped walnuts divided
• 1 cup semisweet chocolate chips

Preparation

Step 1

Position the rack in the center of the oven. Heat the oven to 350 degrees. Butter the jelly roll pan well.
Strain together the flour, baking soda and salt. Set aside.
ILn the bowl of an electric mixer on medium speed, beat the butter until lightened in color.
Add the brown sugar, about 1/4 cup at a time, and beat well until light in color, about 2 minutes. Scrape down the side of the bowl as needed. Beat in the eggs one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just to incorporate.
Remove the bown from the mixer and using a large rubber spatula, fold in 1 lcup of the walnuts and the chocolate chips. Spread the mixture in the pan, smoothing the top with a small offset spatula. Sprinkle with the remaining 2 tbs. of walnuts.
Bake for 16 to 18 minutes, or until the sides are lightly browned. Do not overbake. A toothpick inserted in the center should show signs of moistness. Place on a cooling rack for 1 hour, then cut into 1 1/4"x2" squares.