Author Notes: It has become a tradition in my kitchen to make these addictive, buttery chocolate bars every Christmas and New Years. I give them as gifts to friends and neighbors in cellophane bags with pretty ribbons for Christmas. But on New Year's Eve, which we celebrate with friends, they are a stroke of midnight treat. After the hugs and kisses and Old Lang Syne, the champagne bottle is popped and the crispy chocolate bars are eaten between sips. A perfect way to bring in a New Year. —lakelurelady
Serves: 10 to 12
cup unsalted butter, softened
cup light brown sugar
cup Unbleached flour
ounces Guittard semisweet mini chips (available at King Arthur Flour)
cup Chopped pecan pieces
- Preheat oven to 350 degrees F.
- In a medium mixing bowl or a stand mixer cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended.
- Spread dough on lightly greased 15 1/2″x10 1/2″x 1″ sheet pan. Do not worry if you cannot spread dough to edges. It spreads as it is baking. Be sure to use the size pan that is specified.
- Bake for 15 to 20 minutes until medium brown. Remove pan from oven and sprinkle chocolate chips evenly over cake.
- Return pan to oven to melt the chocolate for about 1 minute. When the chips are warmed remove from oven and spread the melted chocolate over the top. Sprinkle with nuts.
- Cool on pan. Or place in refrigerator until chocolate is set. When cool, cut into squares.
- This recipe was entered in the contest for Your Best Edible Gift