Pennsylvania Squares

Pennsylvania Squares (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 107.

This is a recipe that I had marked long ago as one to try. I was intrigued by Maida's introduction to the recipe when she stated that a taste tester at the Hershey company told her that it was her personal favorite. That is quite some recommendation!

After making these, I was certain that I had tasted them before. I don't know if it was the same recipe or just something similar. The cookies (or bars) have a thick, shortbread-like taste and consistency. There is an overall strong toffee flavor. 

I used plain old milk chocolate Hershey bars but you can use any brand you desire. I was thinking that a dark chocolate might be good. 

These are very easy to make. Getting them out of the pan might be the trickiest part although if you are very careful, there should not be any problems. I think lining the pan with a parchment sling or foil might work better.

This recipe makes 32 squares.

8 oz. (2 sticks) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1 egg yolk
2 cups sifted all-purpose flour
8 1.45 oz. bars of Hershey's milk chocolate
5 oz. (1 1/4 cups) walnuts, chopped into small pieces

Adjust the oven rack one third from the bottom and preheat the oven to 350. Butter a 9x13" baking pan.

Beat the butter until soft. Add the sugar, vanilla, and salt. Add the egg yolk and beat well. Add the flour on low speed, scraping the bowl as necessary. 

Transfer the dough to the pan in a thin layer. An easy way to do this is to spoon small pieces of the dough over the pan, then cover with a layer of wax paper. Using your fingers and palm, press down to form the dough into an even layer.

Bake for 23 minutes. The dough will rise and fall.

As soon as the pan comes out of the oven, place the chocolate over the dough allowing 1/4" to 1/2" space around the sides of the pan. After a minute, use a spoon to spread the melted chocolate over the top.

Sprinkle the nuts over the top. Cover with a piece of wax paper and press down to assure that they are embedded into the chocolate.

Use a small sharp knife to cut around the edges of the pan. Let stand until cool. Refrigerate until the chocolate has set.

Cut the cookies into 32 rectangles. Use a butter knife or a small spatula to gently ease the cookies out of the pan.

The cookies can be wrapped individually in cellophane or wax paper or place in an airtight container.