English Toffee Bars Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Pecans | 1 Cup (16 tbs), chopped | |
| Milk | 3 Tablespoon | |
| Instant coffee | 1 Teaspoon | |
| Semi-sweet chocolate square | 2 | |
Directions
Cream butter and sugar until thoroughly blended.
Beat in egg yolk.
Combine flour and cinnamon; gradually add to creamed mixture.
Press evenly into a greased jelly roll pan.
Brush top with egg white.
Sprinkle with pecans; press lightly into dough.
Bake at 275° for 1 hour.
Meanwhile heat milk, dissolve coffee and melt chocolate together over low heat.
When baked, cut Into 1 1/2-inch squares or diamonds; drizzle with melted chocolate mixture.
Cool in pan on wire rack.
Beat in egg yolk.
Combine flour and cinnamon; gradually add to creamed mixture.
Press evenly into a greased jelly roll pan.
Brush top with egg white.
Sprinkle with pecans; press lightly into dough.
Bake at 275° for 1 hour.
Meanwhile heat milk, dissolve coffee and melt chocolate together over low heat.
When baked, cut Into 1 1/2-inch squares or diamonds; drizzle with melted chocolate mixture.
Cool in pan on wire rack.
Chef
