I keep talking about my holiday cookie baking, but clearly there were some bars too, like these toffee bars from the new Alice Medrich book I keep raving about. In fact, if I hadn't already said this about other recipes, I'd say this recipe alone is worth the price of the book. Well, that is if you love pecans, chocolate, and toffee? You do? Okay, then we can be friends.I love the process -- making a buttery crust, then scattering pecans on top. Next you make the "toffee" part out of water, brown sugar, and butter. Just don't taste-test at this point or you might burn your tongue.All that heat goes to good use though, to melt the chocolate. This is definitely the fun part.One catch... if you use chocolate chips, they keep their shape pretty well even after they're soft to the touch. So I tapped them down and swooshed everything around a bit so it would look like this, which I prefer. The recipe also says you can just melt down the chocolate and drizzle it over the toffee, but I'm not that artsy. So how good are these? Let's just say out of everything I baked for Christmas, these toffee bars were gone first. I bet you could have guessed that.