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."
 
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photo by gourmetmomma photo by gourmetmomma
photo by gourmetmomma
Ready In:
25mins
Ingredients:
7
Serves:
24
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ingredients

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directions

  • In a medium mixing bowl, cream sugar and margarine.
  • Add egg and vanilla and beat to combine.
  • Add flour and mix well.
  • Spread 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!).
  • Sprinkle the chocolate chips and nuts on the top.
  • Bake at 350 for 15 minutes. Allow to cool before cutting into bars or squares.

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Reviews

  1. Baisc, nice, quick and versatile. I would change in the future to use whatever I had in the kitchen that needed using up. Great no need to go shopping recipe!
     
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RECIPE SUBMITTED BY

my name is susan and i'm the proud momma of 2 boys. after 10 years as a project manager in high tech, i'm now a happy sahm. the boys are only 16 months apart, so i always have my hands full. oldest is "in process" of potty training and youngest is just now sleeping thru the night. <img src=http://sdb.smugmug.com/photos/155733404-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732230-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732380-Th.jpg> <img src=http://sdb.smugmug.com/photos/155732619-Th.jpg> my husband is Chef #553989. he is my partner in cooking, photographing, raising kids, and every other aspect of life. when hubby travels, i tend to rely on OAMC to make sure i eat well and feel taken care of. <img src=http://sdb.smugmug.com/photos/13665820-Th.jpg> <img src=http://sdb.smugmug.com/photos/297546-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/291210-Th-2.jpg> <img src=http://sdb.smugmug.com/photos/142205931-Th.jpg> like most mothers of young children, i've seen my share of pb&j and processed toddler friendly foods. i'm slowly but surely returning to my pre-baby roots and beginning to take pride in what i cook again. the big difference is that now things tend to be faster, simpler, and healthier than 5 years ago. the common theme is that flavor and presentation still matter. quality ingredients and visually appealing food really do make a difference. my fall garden has tomatos (fingers crossed), radishes, broccoli, chineese cabbage, and onions. i have rosemary, sage, thyme, catnip, dill, basil, mint, and bay laurel growing in pots for my fresh herbs. zaar has helped me discover a new passion - food photography. the act of photographing my food has altered the way i cook. our food these days is filled with more color and variety, in part because fresh fruits and vegetables make for better photos. and our food is simpler. simple foods are easier to photograph. <img src=http://www.smugmug.com/photos/189413108-Th.jpg> <img src=http://www.smugmug.com/photos/188592339-Th.jpg> <img src=http://www.smugmug.com/photos/184677008-Th.jpg> <img src=http://www.smugmug.com/photos/183997798-Th.jpg> <img src=http://www.smugmug.com/photos/178246284-Th.jpg> <img src=http://www.smugmug.com/photos/178830143-Th.jpg> i've decided i'm not a fan of tea sandwiches and that i can't bake a decent biscuit. i could live the rest of my life without eating octopus again. i don't like to cook with canned soup, i think cool whip is an evil abomination, and i think the only purpose for iodized salt is to de-ice things. crisco has been banned from the house. i have a passion for fresh quality ingredients. i spend extra money for fresh herbs and spices because i believe i can taste the difference. i buy organic when i can, but don't sweat it when i can't. i use whole grains for my kids. i look forward to my occassional trips to central market and specs downtown. i still have a secret fondness for lucky charms and the insides of oreos. i love chocolate, the darker the better. i've never met a stinky cheese i didn't eat. i cook and eat globally... thai, sushi, curry, morroccan, brazilian, french, you name it. but i also cook and eat locally. i'm a texas girl, and that means i grill/bbq when hubby isn't around. i also love chili burgers, chili cheese dogs, frito pies, and a good cold shiner (beer). i could eat tex-mex every day. i'm a confirmed afficianado of cheap wine and the occassional cheap cigar. when i'm not momming, wife-ing, or cooking, i like to read sci fi, scrapbook, watch baseball, or collapse in a general state of exhaustion. but these days, just keeping up with all my zaar games keeps me busy. <img src=http://www.smugmug.com/photos/189989822-Th.jpg> <img src=http://sdb.smugmug.com/photos/200234980-Ti.jpg> <img src=http://sdb.smugmug.com/photos/202850878-Ti-1.jpg> <img src=http://sdb.smugmug.com/photos/203598844-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124662-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124664-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124666-Ti.jpg> <img src=http://sdb.smugmug.com/photos/204124687-S.jpg>
 
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