As promised, the toffee bar recipe. These are fabulous because the crust is sweet, but has a slightly salty quality, and then it's topped with chocolate chips and walnuts. It makes a cookie sheet/jelly roll pan-full. Which either means you have toffee bars for quite a long time, or, if you have ravenous eaters like those housed here, a couple days.Toffee Bars
1 c butter - softened
1 c brown sugar
1 egg yolk
1 tsp vanilla
2 c flour
1/4 tsp salt
enough chocolate chips to cover (1/2-full bag)
1/2-1 c walnuts, chopped (to preference)
Preheat oven to 350 degrees.
Mix butter, brown sugar, egg yolk, vanilla, salt and flour.
Spread as evenly as possible onto a cookie sheet.
Bake for 20 minutes.
Sprinkle with chocolate chips and let them melt. (You can keep them in the oven with the door propped open to aid the melting).
Spread the melted chocolate chips over the crust.
Sprinkle with chopped walnuts.
Cut while warm.
These are soft and slightly chewy when warm, but firm and slightly crunchy when cool.
Dessert and my love of it is one of the reasons I have to workout diligently, or risk gaining weight that took forever to lose. :)
2 comments:
I hear ya, sista. Kurt and I have sworn off dessert for a while because we were both getting a bit...chunky...around the middle, despite all of our exercising! :) Kurt's birthday cake has been the only exception, but that was a necessary sacrifice, right? :P
Yum! Birthday cake! I made mom a German Chocolate cake for her birthday. I even managed to keep it from looking like "barf cake" (a name given the cake by one of my brother's teenage friends). I cooled the frosting a good long time and didn't put it all on. I served the extras in a dish on the side, because who doesn't want more Coconut Pecan frosting?
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