24 Days of Christmas: Day 2, Chocolate Glazed Toffee Bars

Can't. Stop. Eating. These.

And they are super easy to make, too. Very very dangerous. Recipe from the Joy of Cooking, with a few modifications (the original calls for pecans; I decided to leave them out).

Preheat oven to 350. Line an 8 by 8 pan with tinfoil (the easiest way to do this is turn the pan upside down, mold your tinfoil around the back of the pan, then take the tinfoil off, turn the pan over, and set the tinfoil inside). Grease the foil.

Whisk together 2/3 cup of flour, 1 1/2 tablespoons sugar, and 1/8 tsp salt.

Add 4 tablespoons cold butter, cut into pieces, and using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse bread crumbs. Press the flour mixture into the foil-lined pan. Bake for 10 minutes, set aside to cool slightly.

In a heavy bottomed saucepan over medium heat, melt 5 tablespoons of butter with 1/2 cup light brown sugar, 2 tablespoons honey or corn syrup, 1/8 tsp salt, and 1 tablespoon of milk. Bring to a boil and boil uncovered for exactly 3 minutes. Remove from heat and stir in 1 tsp of vanilla. Pour sugar mixture over crust.

Bake for 15-20 minutes, until sugar mixture starts to turn dark around the edges. Remove from oven and allow to cool for 5 minutes. Sprinkle 1/4 cup of milk chocolate chips over the top, and let sit until the chocolate chips have melted (4-5 minutes). Use a knife to spread the melted chocolate across the top of the bars.

Allow the chocolate to cool until thickened but still slightly soft (I generally wait about 10 or 15 minutes or so), then cut into bars. Cool completely before removing the bars.