Buttercrunch Cookie Squares
3/4 cup butter, softened
1/2 cup granulated sugar
1 cup all-purpose flour
2/3 cup butter
1/2 cup packed brown sugar
1 cup chocolate-covered toffee pieces
1/2 cup chopped chocolate pieces
In a large mixing bowl combine the 3/4 cup softened butter, granulated sugar, and flour with a pastry blender until crumbly. Press mixture evenly into the bottom of an ungreased 8 x 12-inch baking pan. Set aside. To make caramel mixture, place 1/3 cup of the remaining butter and the brown sugar in a small saucepan over medium heat. As the butter begins to melt, stir vigorously until the butter and brown sugar are combined. Add the remaining 1/3 cup butter to saucepan. Continue cooking over medium heat, stirring constantly until mixture comes to a full rolling boil (6 to 7 minutes). Drizzle the hot caramel mixture evenly over cookie layer in baking pan. Bake in a 350 degree oven about 30 minutes or until soft and bubbly. Remove from oven; let cool 2 minutes. Combine toffee pieces and chocolate pieces; sprinkle evenly over caramel layer. Gently press into the caramel mixture with the back of a spoon. Cool until chocolate is set.
Number of Servings: 16 squares
Store in air tight container at room temperature.