Source: Bite Size Baker
Toffee Nut Bars
adapted from Great Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
2 cups lightly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons medium-fine chopped pecans (or walnuts), divided
1 cup semisweet chocolate chips
Heat oven to 350 degrees F. Butter a 10″x15″ jelly roll pan.
In a small mixing bowl, sift together the flour, baking soda and salt; set aside.
Beat the butter in the bowl of an electric mixer on medium speed until lightened in color. Add the brown sugar, 1/4 cup at a time, and beat until lightened in color, about 2 minutes. Beat in the eggs one at a time, scraping down sides of bowl as needed, then add the vanilla. Reduce the mixer speed to low and add the dry ingredients in three additions. Mix just to incorporate.
Fold in 1 cup of walnuts and the chocolate chips using a rubber spatula. Spread the mixture in the pan and smooth the top. Sprinkle the remaining walnuts on top.
Bake for 16 to 18 minutes or until the sides are lightly browned. Do not over-bake. Cool for 1 hour, then cut to desired size and shape.
Note: Because I love chewy cookie bars, I under-baked mine by about 3 minutes.