"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Toffee-Pecan Bars Recipe

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This recipe for Toffee-Pecan Bars, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audrey & Steve Hackworth
Added: Sunday, September 2, 2007


3/4 c. butter or margarine, softened
1/3 c. packed brown sugar
1 egg
2 c. flour

1 c. butter or margarine
3/4 c. packed brown sugar
1/4 c. light corn syrup
2 c. coarsely chopped pecans or walnuts
1 c. swirled milk chocolate and caramel chips

Preheat oven to 375. Grease bottom and sides of 15x10x1" pan with shortening or cooking spray (do not use dark pan). In large bowl, beat 3/4 c. butter and 1/3 c. brown sugar with electric mixer on medium speed, until light and fluffy. Add egg; beat until well blended. On low speed, beat flour until dough begins to form. Press dough in pan. Bake 12 to 17 minutes or until edges are light golden brown.

Meanwhile, in 2-qt saucepan, heat 1 c. butter, 3/4 c. brown sugar and the corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir pecans into corn syrup mixture; spread over partially baked crust. Bake 20-23 minutes or until filling is golden brown and bubbly. Immediately sprinkle chocolate/caramel chips evenly over hot bars. Let stand 5 minutes to soften. With rubber spatula, gently swirl melted chips over bars. Cool completely. Cut into triangles to serve. Store unused portion in refrigerator.




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