For Caron-- who is nutty & sweet, just like these cookies!

 We are so grateful to Caron for being a part of our wedding memories... and even being willing to wear a dress!        



c. butter, softened                                                             1 c. all-purpose flour

c. packed light brown sugar                                            6 oz. semi-sweet chocolate chips

1 tsp. vanilla                                                                            c. Skor toffee bits

1 egg yolk                                                                             c. chopped almonds


Preheat oven to 350F.

Lightly grease a 9 x 9-inch pan.  Cream butter and sugar in a large bowl.  Blend in egg and vanilla.  Stir in flour until well blended.  Press into prepared pan.  Bake 15 minutes or until golden.  Remove from oven; sprinkle chocolate chips over top.  Let stand until chips melt, then spread chocolate over bars.  Sprinkle with nuts and toffee bits.  Score into small bars while still warm.  Cool completely in pan on wire rack before cutting. 

Makes about 2 dozen bars.


VG: These cookie bars can be made lacto-vegetarian by replacing egg yolk with either 1 tbl. of soy lecithin or one "egg" of Ener-G egg replacer.





Website created and maintained by Robyn Piper                                                                                                                                                         Last updated January 2012