Crisp Toffee Bars

This was excellent. Worked perfectly.

Made with pecans and dark chocolate chips. Baked in a 10” skillet. My son pointed out the sad truth: this is just a giant cookie.

Easy, fun, my husband likes them. They are not a “delicacy”. They are sweet and rich and finish a meal with someone you love. These are work-horses. Enjoy the ease and decadence.

Not particularly impressed with these bars. The recipe came together well enough and the bars had a decent texture but the taste was bland and not at all reminiscent of toffee or butterscotch as some of the reviews have suggested. A bit disappointing.

Not great. I left in the full time, 40 minutes, resisting, as instructed, the temptation to pull put before the top was walnut brown. And they were overdone, not chewy, a bit scorched on the bottom. If I try again, I'll try 25 minutes to 30 minutes, make them less browned. Reading the reviews, seems you need to find the sweet spot between adequate cooking (not soft fall-apart) and overdoing it (no chew)

Very easy and delicious. Used 11" cast iron pan and added the chocolate and walnuts. Baked in convection oven at 350 for 33 minutes, longer would have made them too dry. They were just right.

I agree with the other reviewers who called this one "meh". The recipe worked fine for me, but the resulting bars were very underwhelming and sort of greasy. Would not make these again.

Followed directions. Easy peasy. Used chocolate instead of nuts. Cooked 35 minutes. No issues getting out of pan after cooling. Absolutely nothing wrong with these and folks loved them, but they didn't blow me away. With all of that sugar and butter I'm going to need to be blown away.

meh. Followed the recipe, competent baker, nothing special, to my taste.

This is the second time I've made these, but the first time I made them in a 9 x 13" dish. They were good, thin & crispy. This time I did them in the skillet and they were thicker, still nice and crispy all the way through when I baked them for 40 min. Cut them while they are warm but be sure to let them cool COMPLETELY before taking them out of the skillet, or they will fall apart. Also, I wasn't paying attention so instead of adding a _combined_ cup of nuts and chocolate, I added 1 C. ea. Yum!

I doubled the recipe, used good quality chocolate and made half with pecans and half with almonds. Came out of both the cast iron pan and the enameled iron pan fine, but they seem pretty close to basic chocolate chip cookie bars. And actually, in spite of the comments to be sure to cook them long enough, the less cooked batch was actually preferred.

I forgot to butter the pan, but it wasn't a problem— in fact, I was able to easily pop the whole thing out of the pan and slice them on a cutting board instead. Baked 35 min, however I think 30 would have been the optimal time for a slightly chewier inside. These are like a brown sugar cookie but with excellent crispy butterscotch flavour on the bottom. I used chocolate chips and sprinkled fleur de sel on top; we'll see if they last until Christmas!

Followed directions - however bars were extremely fragile. Found it challenging to cut in presentable squares for Christmas plate gifts. Not worth the time or trouble.

This recipe is a definite keeper! Crisp, caramelized, and flaky. Followed the recipe as written and baked in a 12 inch cast iron skillet since I used pecans and chocolate (why would I not want nuts and chocolate?). It was browned and done at 25-28 minutes probably because of the larger skillet. I was able to lift the entire cookie? out of the skillet and cut on a cutting board. Note: My skillet is very old and perfectly seasoned so almost non-stick.

These are delicious- mine took 32 minutes and I let them cool completely in the pan Took an hour.) I had a problem cutting them into uniform shapes though - someone suggested pie wedges of sort in another note but I think they would be too large. If anyone has a suggestion to make the cutting up of these uniform and attractive please write in.