Monday, December 8, 2008

Toffee Bars

This post is completely off-topic from my blog! :) I love this recipe for toffee bars so I thought I would share for those who need a quick recipe for a cookie swap. It's one of my favorites and most requested at church over the years:

Toffee Bars
1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 cup flour
1 14 ounce can of sweetened condensed milk
2 tablespoons of vanilla
1 package of semi-sweet chocolate chips
1 small package of pecans chopped (if desired)

In a mixing bowl beat the 1/2 cup butter, the sugar, and salt with an electric mixer on medium to high speed till thoroughly combined. Stir in flour. Press into the bottom of an ungreased 13X9X2 inch baking pan. Bake in a 350 degree oven about 15 minutes or till edges are lightly browned. In a heavy medium saucepan heat condensed milk and 2 tablespoons of butter over medium heat till bubbly, stirring constantly. Cook and stir for 5 minutes more (Mixture will thicken and become smooth). Stir in the 2 teaspoons of vanilla. Spread over baked layer. Bake for 12 to 15 minutes or till golden. Sprinkle chocolate chips over the baked layer and put in oven (can be turned off) to melt for a few minutes. Take a knife and spread the melted chocolate chips (they will still look whole until you spread with knife). I cool in the fridge before cutting. The first piece may break when removing but after that they come out beautifully. Enjoy!!!

3 comments:

carriejoy said...

huh - off topic my foot!

Toffee Bars are ALWAYS ON TOPIC!!! Gonna print these out for my husband to make! ;)

Love your slideshow - esp the doggie running on the beach. I'm on my 2nd dog I've run on the beach and this one is getting old. He "bunny hops" now. But oh, the joy and enthusiasm!

That looks like a great place to go. Maybe next year!

Julie said...

these sound so wonderful! I am going to have to find a "reason" to make them SOON!!

Chris said...

Robin,

Thanks for the recipe--we're having company on Friday and I need something "new" to make. Will talk soon. Love, Chris