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  • Toffee Bars

Do you have an easy go-to cookie at the holidays?  Mine is the super easy toffee bar!  I got this recipe decades ago from one of my daughter's friend's moms when the little girls had a book club.  The moms and daughters would meet and Susan brought these as a treat one week.

There are not a lot of ingredients, and many of them you probably already have in your pantry.

I love Vain Vanilla for all my baking and cooking needs.  It is super fresh gourmet extract as it is made in Kansas City by a company owned by my neighbor, Kate Banks and a local chef, Charlie Hammond!  It comes in many different flavors, which is so great for flavoring different dishes.  Also, the new droppers have been super popular for flavoring your coffee in the morning. The one I used for my toffee bars was this Mexican Vanilla, extracted in apple brandy.  For your own bottle, visit www.vainfoods.com.

Separate the yoke of one egg and put it in a mixing bowl with all the other ingredients.

It's really a dump recipe - which is what makes it easy!  This is what it will look like once you have put all the ingredients in the bowl, with the exception of the chocolate chips and nuts which go on top.

Mix until it get to this consistency.

Then use your hands to press the dough into a greased pan.

Bake at 375 degrees for 15 minutes.  While the bars are still warm, spread a bag of chocolate chips on top and spread until melted and evenly distributed.

Next, sprinkle a large bag of chopped walnuts on the top.  I usually put the pan in the refrigerator after it cools so that the chocolate is hard when I cut the bars.

Toffee Bars

2 Sticks of butter

1 c. Brown sugar

1 t. Vanilla

2 c. Flour

1 Egg yolk

1 Bag semi-sweet chocolate chips

1 Large bag finely chopped walnuts

Stir all ingredients except the chocolate and nuts in a bowl.  Once combined, press the mixture into a greased 9 x 13 pan.  Bake for 15 minutes, and when still warm, spread the bag of chocolate chips on the top until they are melted and evenly spread on baked dessert.  Next, finely chop the walnuts and sprinkle on top of the chocolate.  Refrigerate before serving to harden the chocolate before cutting.

Because they are so sweet, it makes more than 12.  I would say 24 or more bite-sized pieces, depending on how small you cut them.

Recipe by Susan Cain

Title Page Photo www.meatloafandmelodrama.com

 



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