It's only Day 3 of the Rosiethon
and I'm settling into this baking regimen rather easily.
I decided get out of my routine
of doing the standards each and every year.
I want to incorporate new life into my Christmas Baking.
At one point, very early, of this Christmas Season,
I had a bit of a MeltDown
and vowed to never bake another cookie again.
Ever. Ever. Ever.
I quickly pulled myself out of that funk
and soldiered on.
The harassing phone calls,
the death threats,
the roadkill thrown onto my front porch... -
none of that had anything to do
with my decision to continue the Rosiethon.
Today, I'm making one of many versions of Toffee Bars.
Toffee Bars.
and I'm settling into this baking regimen rather easily.
I decided get out of my routine
of doing the standards each and every year.
I want to incorporate new life into my Christmas Baking.
At one point, very early, of this Christmas Season,
I had a bit of a MeltDown
and vowed to never bake another cookie again.
Ever. Ever. Ever.
I quickly pulled myself out of that funk
and soldiered on.
The harassing phone calls,
the death threats,
the roadkill thrown onto my front porch... -
none of that had anything to do
with my decision to continue the Rosiethon.
Today, I'm making one of many versions of Toffee Bars.
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla
2 cups flour
1 cup chopped nuts, pecans or walnuts
1 1/4 cups semi-sweet chocolate chips
Cream butter with brown sugar.
Add in yolk and flour, stirring until just combined.
Pour batter into a 9 x 13-inch buttered pan.
Bake at 350° 20-25 minutes.
While still hot, sprinkle chocolate chips over top and spread to cover.
Sprinkle chopped nuts over chocolate.
Let cool, then slice into bars.
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