Toffee Bars Cookie Recipe
Amount Measure Ingredient -- Preparation Method
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1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
4 ounces milk chocolate -- broken into pieces
1/2 cup chopped nuts
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25 to 30 minutes or until very light brown (crust will be soft).
Immediately place milk chocolate pieces on baked crust. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts. Cool 30 minutes. Cut into 8 rows by 4 rows while warm.
Toffee Meringue Sticks
Amount Measure Ingredient -- Preparation Method
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1 cup packed brown sugar
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 (6 ounce) package almond brickle chips (1 cup)
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in flour and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375º. Roll one fourth of dough at a time into strip, 12 × 3 inches, on lightly floured surface. Place 2 strips about 2 inches apart on ungreased cookie sheet.
Beat egg whites in medium bowl on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Fold in brickle chips. Spread one-fourth of the meringue over each strip of dough. Bake 12 to 14 minutes or until edges are light brown. Cool 10 minutes. Cut each strip crosswise into 1-inch sticks. Remove from cookie sheet to wire rack.
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