Ingredients
1/2 cup butter, softened1/2 cup shortening4 cups packed brown sugar4 large eggs1 tablespoon vanilla extract6 cups all-purpose flour3 teaspoons baking soda3 teaspoons cream of tartar1 teaspoon salt1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)1 cup finely chopped pecans
Preparation
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
