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Toffee Pecan Squares

cookies

1 cup butter; softened
1 1/4 cups packed dark brown sugar
2 egg yolks
2 teaspoons vanilla
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 cup finely chopped pecans; toasted
1 pound bittersweet chocolate; finely chopped

In large bowl, beat butter with sugar until fluffy; beat in egg yolks. Beat in vanilla and salt. Stir in flour. Stir in 1/2 cup of the pecans. Line 13- x 9-inch (14-cup) metal cake pan with foil, extending ends over sides as handles for removal. Evenly press dough into pan; bake in centre of 350°F oven for about 20 minutes or until edges are golden. Sprinkle with chopped chocolate; bake for 2 minutes. With palette knife, smooth melted chocolate over base; sprinkle evenly with remaining chopped pecans. Let cool in pan on rack. Refrigerate for about 2 hours or until firm. Cut into squares. (Make-ahead: Store in airtight container for up to 3 days or - Freeze for up to 2 weeks.)

Contributor: Canadian Living Magazine, December, 2000

Yield: about 42 cookie

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