Chocolate Toffee Bites

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Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares

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Ingredients

  • Base
  • 2 cups
  • ROBIN HOOD® All Purpose Flour
  • 500 mL
  • 1 cup
  • brown sugar
  • 250 mL
  • 1/2 cup
  • butter, cold
  • 125 mL
  • 1 cup
  • pecans, toasted
  • 250 mL
  • Topping
  • 1/2 cup
  • brown sugar
  • 125 mL
  • 2/3 cup
  • butter
  • 175 mL
  • 1 pkg
  • CHIPITS®* Semi-Sweet Chocolate Chips
  • 350 g

Preparation

Step 1

Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3 L) baking sheet with parchment paper.



Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture.



Topping



Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans.



Bake in preheated oven 18-20 minutes, until topping is bubbling.



Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares.

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