English Toffee Bars

Yield: 36 bars in Time:45-60 mins.

2 C. all-purpose flour

1 1/3 C. packed light brown sugar, divided into 1 C. and 1/3 C.

1/2 C. and 2/3 C. cold butter, divided

2 C. pecan halves

1 1/4 C. milk chocolate chips

-Preheat oven to 350 degrees.

-Combine flour and 1 C. brown sugar in a large bowl. With pastry blender or fork, cut in 1/2 C. cold butter until fine crumbs form. Press into the bottom of an ungreased 9X13-inch pan. Sprinkle pecans over crust and set aside.

-Combine remaining 1/3 C. brown sugar and 2/3 C. butter in small saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Boil for 30 seconds, stirring constantly, then immediately pour evenly over pecans and crust.

-Bake 20-22 minutes or until topping is bubbly and golden. Remove from oven and immediately sprinkle milk chocolate chips evenly over top. Press gently into surface. Cool completely in pan on wire rack before cutting into bars.

Notes: The original recipe on this calls for only 1 C. pecans and 1 C. chocolate chips. I doubled the pecans to have enough to evenly cover the crust, and I just measure a heaping cup of chocolate chips because, with more pecans, you need more chocolate. Also, be careful pressing in the chocolate chips; everything is hot and they melt fast.