Now, I realize that most people are still holding on with their teeth to the tattered remains of their New Years resolutions, but bear with me. These are worth it. Hopefully you haven’t been good and scrolled right past this without even looking, but these are seriously, really truly, utterly worth it. And pretty easy too!
These were originally posted by Jenna on EatLiveRun.com, who adapted them from Smitten Kitchen. When I read them on Jenna’s blog, they immediately got starred and logged into my recipe software.
Start out by browning the butter. This isn’t a strictly necessary step, but it definitely adds a certain something. If you opt not to brown, use room temperature butter and skip this step.
If you’re sticking around for the browning, this is very nearly the same process I used in the carrot cake and the pumpkin cake, just minus the chilling step. So melt the butter in your saucepan and, watching pretty carefully, cook it until, well….it browns. There’s a pretty small window between browning and burning, so don’t wander away.
Mix the browned butter with your dark brown sugar a stand mixer, or large bowl. And cream thoroughly.
Once it’s thoroughly mixed, add your eggs and vanilla extract. Once those are mixed, add your flour and salt. Stir or mix until they are well blended.
Add in your toffee and nuts. I made the recipe twice, once with nuts and once without, so unless you’re dealing with an allergy, I’d strongly recommend the nuts. It’s well worth it. Both pecans and walnuts work well.
Take the caramel sauce. This had been in my fridge for a while, so it’s a bit granular and quite thick.
Microwave it for 30 seconds, repeat if necessary.
Meanwhile, grease a 9×13 pan well. Very very well. Spread half of the dough across the bottom. Be very careful not to have any holes in the dough, or the caramel will cook onto the bottom of the pan and you will get a really really thorough arm workout trying to get them out of the pan. Just trust me on this.
The caramel is looking much better.
Drizzle the caramel over the bottom layer of dough and spread around with a spatula so the whole area is covered. Divide the rest of the dough into pieces and spread them throughout the top.
This dough is pretty thick and you are going to want to cover all of the caramel, so use your (freshly washed) fingers or a clean spatula to spread it out. It’s not a big deal with the caramel layer is not completely covered, but do your best.
Bake at 375 for 35 minutes.
This kind of hole is what happens when your top layer isn’t solid. Obviously, not the end of the world. But doesn’t it look delicious?
Let them cool for about 30 minutes, then slice and for the love of everything, remove them from the pan. Immediately. Put them in some kind of tupperware with wax paper, or eat them all immediately, but do not, I repeat do not allow them to cool completely in the pan. These get delightfully chewy but for whatever reason, were incredibly difficult to remove from the pan once they were cold. I was fairly baffled. Just learn from my struggles, slice completely and remove.
The recipe is available here