| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | St. Louis | Bar cookies | 36 | Servings |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 2/3 | c | Packed light brown sugar |
| 3/4 | c | Margarine or butter |
| 1 | Egg; slightly beaten | |
| 1 | c | Coarsely chopped nuts |
| 1 | Semisweet chocolate chips | |
| = (12-oz) divided | ||
| 1 | cn | Condensed (not evaporated) milk (14-oz) |
| 1 | pk | Toffee bits; (10-oz) divided |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 9/29/97 Preheat oven to 350 degrees. In a large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in nuts and 1 1/2 cups chocolate chips; reserve 1 1/2 cups of this mixture. Press remaining crumb mixture onto bottom of a greased 13-by-9-inch pan; bake for 10 minutes. Remove from oven. Pour condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle remaining crumb mixture on top, followed by remaining 1/2 cup chocolate chips. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining toffee bits. Let cool completely; cut into bars. Yield: 36 bars. Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Apr 12, 1998
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