Name: Chocolate Chip Toffee Bars
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

How in the world can God take every decision, every act, with all its implications by every human being on the planet, leaving them a certain amount of limited autonomy to make their own choices for which they are culpable, and overrule all of that so that it all comes together perfectly into the tapestry of His own divine purpose? And that with all the contingencies - incalculable, infinite contingencies - everything ends up exactly the way God designed it to end up before He created anyone. That is a massive, massive mind and inexplicable, incomprehensible power.

John MacArthur

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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