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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Nana’s Toffee Bars

Written by: Susan Axelrod

Submitted by Diana Levin

1 cup butter
1  cup light brown sugar
1 egg yolk
1 teaspoon real vanilla
1/2 teaspoon salt
1 3/4 cup King Arthur flour

12 ounces Ghirardelli 60% chocolate chips
1/2 cup chopped nuts (I use toasted pecans)

Preheat oven to 350.

Mix bar recipe  in order given and spread on a greased 10″ X 15″ cookie sheet.

Bake for 10-12 minutes in a 350 degree oven.

While bars are baking, melt chocolate chips in a double boiler.

When bars come out of oven, spread chocolate over top and then spread chopped nuts over the chocolate. Cut while still warm.

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