Crisp Toffee Bars
The original recipe first appeared in the September 1959 “Better Homes and Gardens” magazine.
- 1 cup butter or margarine
- 1 cup brown sugar
- 1 tsp. vanilla
- 2 cups sifted enriched flower
- 1 6-oz. package semisweet chocolate pieces
- 1 cup chopped California walnuts
Thoroughly cream together butter, sugar and vanilla. Add flour and mix well. Stir in chocolate and walnuts. Press mixture into 15½ x 10 x 1 inch jelly-roll pan. Back at 350 degrees for 24-25 minutes or until brown. While warm, cut into bars or squares. Cool before removing from pan. Makes about 5 dozen.
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