Toffee Bars

Toffee Bars created by Donna Matthews

From the Virginia Hospitality Cookbook.

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.
  • Cream butter and sugar until light and fluffy.
  • Mix in egg yolk.
  • Ad flour gradually, stirring only to blend.
  • Add vanilla.
  • Spread about 1/4 inch thick in lightly buttered 10 x 15" jelly-roll pan.
  • Bake for 20 minutes or until golden brown.
  • Remove from oven and while still hot distribute chocolate on top.
  • When chocolate is soft, spread smoothly over surface.
  • Sprinkle with nuts.
  • While still warm, cut into bars.
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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
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"From the Virginia Hospitality Cookbook."

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  1. gwynn
    These bars are just soooooo fabulous! I can't say enough of how good a treat this is. I have tried many different ones and this is by far the best. So buttery and chocolately. Makes you want to keep eating. Thanks for this wonderful recipe.
  2. Donna Matthews
    Toffee Bars Created by Donna Matthews
  3. forest girl
    I used this as the 'crust' for pecan toffee bars. (I lost my recipe that I've used for years). This recipe was perfect for my bars. I made the recipe as directed, then topped it with a mixture of butter, brown sugar and ground pecans that had been boiled together. It was as good or better as my old recipe.
  4. Donna Matthews
    I have been making these cookies for Christmas for ages. I think the original recipe was in a Betty Crocker cookbook. If I want a chewier cookie, I spread the dough in a 9 x 13 pan and bake for 25 minutes. I have tried different chocolates from Hersheys milk chocolate to Ghiradelli bittersweet. My favorite is a 12 ounce package of Nestle semi-sweet morsels. I had a problem with the Ghiradelli chocolate cracking off the cookie base like a layer of shale. In this case, the cheaper chocolate seems to do better.
  5. annlouise
    Mine burnt slightly, due to kid distractions. I still thought the bottom was a bit dry (the parts that came out right). I used choc chips, and 6 oz did NOT seem enough; I think it's supposed to read 16 oz? That's what I used and it seemed about right (more would even be better...). The nuts were a bit much, too, but maybe because I used walnuts--pecans may work better. Will try again sometime.
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