"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Christmas Toffee Bars Recipe

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This recipe for Christmas Toffee Bars, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, November 6, 2008


2 cups vanilla wafer cookies, crushed
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted
1 stick unsalted butter
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup chopped nuts (pecans, walnuts, or almonds), toasted

Preheat oven to 350°; butter a 9×13-inch glass baking dish.

Crush vanilla wafers in resealable plastic bag using a rolling pin. Combine crushed cookies with 1?4 cup brown sugar and 1/3 cup melted butter in a bowl.

Press mixture into prepared baking dish, using a measuring cup to tamp down crust. Bake for 8 minutes, or just until set.

Melt 1 stick butter and 1/2 cup brown sugar together in a saucepan, stirring to blend. Bring mixture to a boil and boil 1 minute without stirring.

Immediately pour mixture over hot crust, then return pan to oven. Bake bars an additional 10 minutes, remove, and cool for 2 minutes.

Sprinkle chocolate chips over toffee and let stand until chips are glossy, about 5 minutes. Spread chocolate using an offset spatula, then sprinkle nuts on top of bars. Cool bars completely.

Remove toffee from pan. To break toffee into pieces, insert tip of a paring knife into toffee and twist until pieces break.

Step-by-Step to Success

1. Press crust into a baking dish with a measuring cup. Bake until just until set.

2. Remove toffee from pan and break into pieces.

Number Of Servings:
Number Of Servings:
1 1/2 pounds
Personal Notes:
Personal Notes:
I got this recipe from www.cuisinerecipes.com




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