Page 154 - Classic Cookies with Modern Twists

Toffee Tray Bakes

I’m not sure what name they go by in the United States, but these
bar cook ies were ver y popular in the United Kingdom when I lived
there. Th ey’re the best of all things: a no-nonsense recipe with just
si x ing redients (plus salt) you’re likely to have in your cupboard, a

shor t list of instr uct ions, and a deliciously r ich and cr unchy, candy
bar–like result.

MAKES ONE 9-BY-13-INCH PAN

Baking spray or melted butter, for greasing
¾ cup (1½ sticks) unsalted butter, room temperature

¾ cup ligh tly packed ligh t brown sugar

1 egg, separated
2 cups all-purpose flour

¾ teaspoon fine sea salt

1½ cups coarsely chopped nuts, such as pecans, peanuts, or pine
nuts

1 cup finely chopped bittersweet chocolate or chocolate chips

1. Pr eheat the oven to 325 degrees F. Line a 9-by-13-inch baking
pan with foil, pressing rmly into the corners and leaving 2
inches of overhang on all sides. Lightly grease the foil and set
aside.