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Chocolate Toffee Bars

by Pat Maley
February 21, 2019

I have a very old Betty Crocker cookbook. I received it as a young teenager. It is stained, the pages are falling out, and has dog-eared pages. It has been used a thousand times. Even though I found a "back up" copy I still reach for this one each time. Once while considering what to do with the egg yolks that were left after using the whites for another recipe I spied this toffee bar recipe. It looked simple enough and though it only used one yolk I decided to give it a try as I knew my Dad would like them. This became one of the pages that that old reliable book automatically opened up to. I have often included these in my Christmas gift packages . I just made a lemon cake that required only the whites so I am going to whip these up so I can photograph for this article. Enjoy!

INGREDIENTS:

1 cup butter

1 cup packed brown sugar

1 egg yolk

Cream these together and mix well.

Add these:

1 cup flour

1 teaspoon vanilla

Grease a 9x13 pan and spread dough. Bake at 325 degrees for 25 minutes.

Remove from oven and place six chocolate bars (I only use three or a handful of chocolate chips) over the warm crust and allow to melt. Spread over top and sprinkle with 1/2 cup chopped pecans.

Allow to cool before cutting.

 

 

 

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Comments (1)

lOOKS SO GOOD I just might try it. Thank you

- Jean Morrissey | 2/21/19 9:11 AM

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