Toffee Bars: This recipe comes from Maida Heatter's Book of Great Chocolate Desserts. Since some at the Deck call it "crack", I think we can call it a favorite. It's quick and couldn't be easier. When making these the first time, I had a problem. My jelly roll pan is 17 x 11, not the 10-1/2 x 15-1/2 called for in this recipe. So I doubled the recipe and cooked it 30 minutes instead of 25. This makes for a thicker cookie, not as crunchy as I expect it would be if made exactly as the recipe dictates. So be it. Everyone loves them. Here's the recipe as written: Dolly's Crisp Toffee Bars 1/2 lb (2 sticks) butter 1/2 tsp salt 1 tsp vanilla 1 cup light or dark brown sugar, firmly packed 2 cups sifted all purpose flour 4 oz (1 generous cup)walnuts cut into medium size pieces 6 oz (1 cup) semi-sweet chocolate chips Adjust rack to center of oven and preheat to 350 degrees. In large bowl of electric mixer, cream the butter. Add salt, vanilla and sugar and beat well. On low speed gradually add flour, scraping the bowl with rubber spatula and beating until the mixture holds together. Add nuts and chocolate morsels and stir until they are evenly distributed. The dough will be stiff. With a teaspoon or fingers, place small mounds of dough in unbuttered 10-1/2 x 15-1/2 x 1 jelly roll pan. With floured fingertips, press the dough firmly to make an even layer. It will be thin. Bake for 25 minutes, reversing pan front to back once to insure even baking. The cake will be golden brown. Let cool in pan for a minute or three, then with a knife, cut into bars. Let stand in pan until cool. Wrap bars individually in clear cellophane or wax paper or store them in airtight container.