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"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

Toffee-Topped Bars Recipe

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This recipe for Toffee-Topped Bars is from Mom's Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups firmly packed brown sugar
2 cups all-purpose flour
½ cup (1stick) butter or margarine, softened
1 tsp. baking powder
½ tsp. salt
1 tsp.. vanilla extract
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
½ cup chopped walnuts
¼ cup unsweetened flaked coconut (optional)
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 13x9-inch baking pan; set aside. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of the mixture and set aside. To mixture in a large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut, if using. Sprinkle reserved crumb mixture over the top of the batter in the pan. Sprinkle with the chocolate chips and walnuts. Using a long flat spatula, spread the topping evenly over the top of the batter in the pan. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

 

 

 

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