Cooking with Care / English Toffee Bars
I may not be the best food photographer—but I had to hide these to get a photo. And you can see they have been nibbled on . . . and I can never make them if I am home alone unless the box is ready to put them in. They are addictive! The recipe was given to me in a sweet little cookbook given as a wedding gift. Susan Thomas an Air Force wife wrote out her favorite recipes, and this one is a family favorite. So much so that I have sent the ingredients to my deployed children if they had an oven accessible. If not I just send these bars that have made it though all kinds of weather. They might melt a bit in super high temps but so far no one has complained.
English Toffee Bars
1 cup butter
1 cup brown sugar
2 cups flour
1/4 tsp salt
1 egg yolk
1 tsp vanilla
1 large 7 oz + Hersheys Bar (or any brand you like)
- Cream the butter and sugar.
- Add egg, vanilla, flour and salt.
- Use moistened knife to spread mixture onto a greased cookie sheet.
- Bake 20 minutes at 350 degrees.
- Take out and break up Hershey bar into chunks on the top and spread as it melts.
- Sprinkle with nuts if desired.
To mail: I cut it into a chunk the size of a flat rate box and put into gallon size zip lock bag after chocolate is no longer soft. If mailing put it into refrigerator to help chocolate harden more. Stack the sheets of bars in the flat rate shipping box.If the box is not full I use zip lock bags of popcorn as packing material. They have lasted four weeks in the mail without any dire results. Enjoy!