My grandmother makes all kinds of beautiful aprons. When we used to visit her house for Thanksgiving when I was in college, I always came away with a new one. This is one of my favorites. I was feeling pretty grumpy and overworked last night, and one of the things I had to do was whip up some toffee bars, and when I walked into the kitchen this apron caught my eye. I put on some Christmas carols, my trusty Christmas apron, and had a pretty good time baking up a storm.
TOFFEE SQUARES
Crust
2 c. flour
1 c. pecan halves
1 c. light brown sugar
½ c. butter, softened (do not substitute)
Topping
1 c. butter (do not substitute)
1 c. semi-sweet chocolate chips
¾ c. light brown sugar
Preheat oven to 350 degrees. For crust, combine all ingredients (except pecans) with a pastry blender until mixture resembles cornmeal. Press with fingers into bottom of an ungreased 9 X 13 aluminum pan. Distribute pecans over the crust. For topping, combine butter and sugar in a medium saucepan and bring to a boil. Boil exactly one minute, stirring constantly. Pour over pecans and crust. Bake exactly 20 minutes. The surface will be bubbly. Allow to cool for one minute. Sprinkle chocolate chops evenly over the top. Wait a few minutes until chips soften completely; spread with a knife to cover the top. Chill well. Bring to room temperature before cutting. Makes 48 to 50 1-inch squares.














