Pages

Wednesday, December 19, 2018

THROWBACK - Easy Toffee Bars

THROWBACK: These are recipes that I made years ago and then have fallen by the wayside over the years. I recently came upon many of these recipes when going through a box full of handwritten recipes and printed from off the internet. They've brought back a lot of memories going through them. I can't wait to try them again. This recipe came from my Aunt Dorothy.

I remember making these when I was a kid. We'd have them around Christmastime. I haven't made them in years, but I think maybe I'll try making them again this Christmas. They're a simple bar, with a shortbread crust. Grind the nuts in a blender or food processor very fine for a more tender crust. Toast them first for a better flavor (Instructions follow.) However, I have made these without the nuts (ass seen in the photos), and they turn out very well, too. They have a real nice toffee flavor to them. Since there is no leavening agent in these, they do make for a thin bar.






Print

1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla
1/2 cup pecans or almonds, toasted* (or a combination of both), ground in a food processor or blender, or you may place in a ziplock bag and use a rolling pin to crush them
1 1/2 cups flour
7-8 Hershey's milk chocolate bars (1-oz each)

Cream butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix well. Add the flour and stir until combined. The dough will be sticky if you choose not to use the nuts. Spread in a greased 9x13" pan and bake at 375 degrees for 15 minutes or until lightly browned. Remove from oven and place chocolate bars on top and spread when melted. You might want to turn the oven off and place the pan in the still-hot oven for two minutes to help them melt thoroughly. If desired, sprinkle on more toasted ground nuts over the chocolate.

*NOTE
To toast the nuts, layer them on a baking sheet. Bake 350 degrees for 5-10 minutes or until golden brown. Do not overbake, or they will burn. Cool on waxed or parchment paper.


No comments:

Post a Comment