| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Bars |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Butter; softened |
| 2 |
tb |
Brown sugar |
| 8 |
|
Bars (3/4 oz.) English toffee candy (up to 10) |
| 2 |
|
Eggs |
| 1 |
c |
Chopped pecans |
| 3 |
tb |
Flour |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Coconut |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Confectioners sugar |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Grated lemon peel |
INSTRUCTIONS
TOPPING
GLAZE
In mixing bowl, combine flour and brown sugar. Cut in butter until mixture
resembles coarse crumbs. Pat into bottom of ungreased 9-inch square pan.
Bake at 325 degrees for 15 minutes. Remove from oven; sprinkle with crushed
candy bars. Mix together eggs, pecans, flour, firmly packed brown sugar,
coconut and baking powder; pour this mixture on top of candy bars. Return
to 325 degrees oven and bake for 30 to 35 minutes longer or until top is
golden brown. Prepare glaze and drizzle over bars. Cool slightly. Cut into
bars.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 315 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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