1/1 Photo of Simple Flexible Bar Cookies (English Toffee)
These are from my childhood. My mom made them and called them English Toffee. Because the chocolate chips and nuts are sprinkled on the top, you can make multiple kinds of cookies in a flash. She would split the pan in half and do 1/2 chocolate chip and 1/2 butterscotch chip. Then she would split it the other direction and do 1/2 with nuts and 1/2 without. How they are topped is only limited by your imagination. They really don't have any baking powder or soda in them.
My Private Note
Units: US | Metric
- 1In a medium mixing bowl, cream sugar and margarine.
- 2Add egg and vanilla and beat to combine.
- 3Add flour and mix well.
- 4Spread the mixture in a 9x13 baking pan with sides. You don't have to be too neat about the spreading job, the cookies will flatten/spread/rise during cooking. (note: originally called for jelly roll pan. this did NOT work well, the dough didn't quite cover the bottom and rose up over the sides. sorry!).
- 5Sprinkle the chocolate chips and nuts on the top.
- 6Bake at 350 for 15 minutes. Allow to cool before cutting into bars or squares.
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Nutritional Facts for Simple Flexible Bar Cookies (English Toffee)
Serving Size: 1 (41 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 195.5
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 2.8 g
- Cholesterol 8.8 mg
- Sodium 115.2 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 0.9 g
- Sugars 12.9 g
- Protein 2.2 g