Toffee bar
 

Decided to give something back. One thing when you spread it on the cookie sheet, thin is yum! And not to much choclate.

2 sticks margarine
1C Brown Sugar
2C Flour
1 egg
1 tsp Vanilla
6 oz chocolate chips

Mix all ingredients except chips.
Spread on 10x15 inch cookie sheet ( spread with spoon and a bit of water)

Bake at 350 for 15-20 minutes.

When out of the oven pour chips on top and spread with spoon it will melt.

I will have to try this sometime. It sounds like a good thing to have laying out when guests are over.

Does is stick to the pan? I just bought new cookie sheets and don't want to ruin them yet. I am great at cooking and ruining cookie sheets. ;)

We always bake on parchment paper. It probably would stick to the pan.

Parchment paper...I always forget to pick this up when I'm at the store.
I have to invest in it. :)

This does sound like a quick and easy guest snack.

And I'm with you on ruining cookie sheets. My mom has two sets that she uses all the time and both look great and they clean up really easy. But mine...end up looking like crap! :mad:

Maybe they just don't make them like they used to.

Or maybe we missed the Cookie Sheet Care 101 class. :p

How did I miss a thread about toffee bars!?

A note on baking toffee bars--if you want a softer bar, don't use a cookie sheet; use a jelly roll pan. Spreading the toffee bar dough too thinly on a cookie sheet will lead to a super-crispy toffee bar, which is fine if that's what you're going for. A jelly roll pan will allow you to maintain a more uniform thickness when you spread the dough out, leading to a less crispy edge and a chewier bar.

And Xazy, my mom and I bake up a whole mess of these at Christmas every year--they're one of my favorite cookies. I think they're probably the second cookie I mastered. We also substitute a broken-up Hershey bar for the chocolate chips, and top them with chopped walnuts.

Shesus, you should not need to grease the cookie sheet or jelly roll pan; the dough for the toffee bar should contain enough butter to release the bars easily. Lining the bottom of the jelly roll pan with parchment paper is a good call, though, as the easiest way to get the bars out of the pan is to cut them up into squares after they've been covered in chocolate and remove them from the pan individually; the parchment will prevent you from scratching the pan with your knife (or else just use a dull knife :)).