On the Second Day of Cookies...

Chocolate-Glazed Toffee Bars! This delicious recipe is from Joy of Cooking.

Here they are before I drizzled chocolate over them and cut them.

They're so nutty and delicious! I had just bought some orange blossom honey at the farmer's market that worked perfectly. Enjoy!

Chocolate-Glazed Toffee Bars- Joy of Cooking

The recipe looks a little longer and more complicated then it actually is; they didn't take too long to make :)

Grease an 8x8 inch baking pan. (I also laid an 8x8 inch piece of parchment on the bottom of the pan.)

Whisk together thoroughly:

2/3 cup all-purpose flour

1 1/2 T. sugar

1/8 tsp. salt

Sprinkle over the top:

4 T. cold unsalted butter, cut into small pieces

Using a pastry blender, 2 knives, or your fingertips, cut in the butter until the mixture resembles fine crumbs.

Sprinkle over the top and stir in to blend:

2 tsp. milk

Knead until the milk is distributed and the particles begin to hold together. If necessary, add a teaspoon or two more milk, until the mixture holds together but is not wet. (Alternatively, in a food processor, process the dry ingredients and butter in on/off pulses until the mixture resembles coarse crumbs; be careful not to overprocess. A bit at a time, add the milk, and process in on /off pulses until the particles begin to hold together; if necessary, add just enough additional milk so the mixture holds together but is not wet. ) Firmly press the dough into the pan to form a smooth, even layer. Refrigerate for 15 minutes.

Meanwhile, position a rack in the center of the oven.

Preheat oven to 350 degrees.

Bake the chilled dough for 10 minutes; set aside to cool slightly. Toast, stirring occasionally in a baking pan, until very lightly browned, 5-8 minutes:

1 1 /2 cups chopped pecan (I used half pecans and half almonds)

Set aside to cool. Combine in a medium, heavy saucepan and, stirring frequently, bring to a boil over medium heat:

5 T. unsalted butter, cut into pieces

1/2 cup packed light brown sugar

2 T. clover or other mild honey

1 T. milk

1/8 tsp. salt

Boil the mixture, uncovered, for 3 minutes; remove from the heat. Stir in the toasted pecans along with:

1 tsp. vanilla

Spread the mixture evenly over the baked layer. Bake until the crumb mixture is bubbly, golden brown, and just slightly darker at the edges, 17-20 minutes. Remove the pan to a rack to cool slightly. (I let it cool completely and then turned it out of the pan and just drizzled melted chocolate over the top instead of the following steps.) Sprinle over the top:

1/4 cup semisweet chocolate chips

Let stand for several minutes until the chocolate chips partially melt, then smooth across the surface with a table knife to partially spread the chocolate. (The surface should not be completely covered with chocolate.)

Sprinkle over the top:

2 T. finely chopped pecans

Let the chocolate cool until thickened but still slightly soft, then cut into bars; let cool completely before lifting the bars from the pan. Retrace the cuts to separate the bars, if necessary.