| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cookies, Desserts | 6 | Servings |
INGREDIENTS
| 1 | c | Unsalted butter, softened |
| 1/4 | c | Firmly packed light brown |
| sugar | ||
| 1/2 | c | Granulated sugar |
| 1/2 | t | Salt |
| 1 | Egg yolk | |
| 2 1/4 | c | All-purpose flour |
| 2/3 | c | Milk chocolate english |
| toffee bits | ||
| 1/2 | c | Chopped pecans |
| Browned Butter Icing- | ||
| 2 | T | Butter |
| 1 | c | Confectioners' sugar |
| 1/2 | t | Vanilla |
| 2 | t | Milk, up to 3 |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until smooth with electric mixer. Gradually beat in flour. Mix in toffee bits. Line a 13x9-inch baking pan with heavy-duty aluminum foil. Press dough evenly into bottom of baking pan. Sprinkle with pecans and press lightly into dough. Bake until lightly browned, 20 to 22 minutes. Cool. For icing, heat butter in small saucepan over low heat until browned (be careful not to burn). Remove from heat. Stir in confectioners' sugar, vanilla and enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars to serve. Makes about 36 bars. NOTES : If milk chocolate toffee bits are not available, use milk chocolate coated toffee bars (e.g., Heath bars). I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section. Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 615
Calories From Fat: 369
Total Fat: 42.3g
Cholesterol: 122.4mg
Sodium: 201.8mg
Potassium: 104mg
Carbohydrates: 54.3g
Fiber: 2.1g
Sugar: 17.6g
Protein: 6.5g