We were invited for dinner to the home of Kevin's boss at his fabulous little weekend retreat in Westport CT (rather than gigantic apartment on Central Park West previously mentioned on this blog). He was entertaining some coworkers and clients in celebration of landing a really big website project. I, of course, can't be invited to someone's home without bringing along a dessert. When Kevin asked Head Honcho if I could bring something, the response was "chocolate", so of course I made it an official Sweet Treat and hit the book.
I chose my recipe purely for the convenience factor. I still had coconut left over from last week's blondies, so I chose another coconut bar.This recipe was toffee, chocolate chip bars. The coconut-based bar cookie had dark chocolate chips and chocolate-covered toffee bars broken up into them.
I just had one problem. Heath bars for some reason are not readily available where I live. You can get them in CVS, but not in supermarkets. I didn't want to make two trips. I ended up with these.
This had lots of little, itty-bitty toffee bits throughout the chocolate. It was tasty, but the toffee didn't shine through as much. I had a similar problem when I wanted to replicate one of my favorite ice creams last summer and couldn't find Heath bars in the supermarket.
The bars were cooked pretty much like a brownie with butter melted and mixed with eggs and vanilla and stirred into the dry ingredients.
They were almost cake-like in texture and a little difficult to cut and remove from the pan. I liked them, but like many recipes from this book, wasn't bowled over by them. Kevin's coworkers felt differently though. They were the first things to go from the dessert table!