Yield: 48 Servings
|1 cup||Toasted walnuts|
|½ pounds||Unsalted butter; room temp|
|1¼ cup||Firmly packed brown sugar|
|2 larges||Egg yolks|
|1 teaspoon||Pure vanilla extract|
|1 pounds||Semisweet chocolate; chopped into 1/4\", pieces|
Preheat oven to 350@. Toast the walnuts on a baking sheet in the preheated oven for 6 mins. Cool the nuts to room temp. Process the walnuts in a food processor fitted with a metal blade til finely chopped, about 8 to 10 seconds. Set aside til needed. Place the butter and sugar in a 7 qt bowl.
Use a rubber spatula to mix the ingredients together til well blended. Add the egg yolks and vanilla and combine til incorporated. Add the flour and salt and blend together til the mixture is smooth and thoroughly combined.
Transfer the mixture to a 9 x 13 x 2" nonstick baking pan. Use your fingertips to press the mixture (the dough is sticky) onto the bottom of the pan and into the corners and sides, creating an even layer. Place the pan the center rack of the preheated oven and bake for 20 mins, til light golden brown. Remove it from the oven and immediately sprinkle the chopped chocolate over the hot toffee. Allow to stand 5 mins. Use a cake spatula to spread the melted chocolate in a silky smooth and even layer. Sprinkle the chopped walnuts over the melted chocolate in an even layer. Allow to cool to room temp for 30 mins before cutting. Use a serrated knife with a rounded tip to cut the walnut toffee into 24 - 2" squares, then cut each square diagonally in half to form triangles. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store in a tightly sealed plastic container.
Recipe by: Death by Chocolate Cookies Recipe by A DIET FOR ALL SEASONS (1995) Haas & Manzolini
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Mar 31, 1998