Toffee for your coffee.

3 May

Much to my surprise, I found yet another school cookbook tucked away on my bookshelf. This one is from North Junior High School (Hopkins school district in Minnetonka, Minnesota). Sadly I do not remember anything about Cooking Around the World (2003). It’s noted that this is the first ethnic cookbook for the school, and at the time of its printing, the student population represented 17 different countries! While I recognized some of the teacher’s and student’s names, not a one of my children contributed to this interesting cookbook. I decided to try the toffee bars because a. they sound delicious, and b. I had a bag of walnuts I wanted to use up.

They didn’t disappoint. I recommend lining the cookie sheet with parchment paper for easy removal and clean-up. Do let them set awhile before slicing; if you’re in a hurry, throw them in the refrigerator to chill.

Toffee Bars

1 cup butter

1 cup brown sugar

1 egg yolk

1 teaspoon vanilla

2 cups flour

½ teaspoon salt

1 12-ounce bag of milk chocolate chips

1 cup (more or less) chopped walnuts

Mix together butter, sugar, egg, vanilla, flour and salt. Press into jelly roll pan. Bake at 350 degrees for 15 minutes.

When removed from oven, sprinkle with ½ pound chopped milk chocolate (or a bag of milk chocolate chips). Spread to melt and sprinkle with chopped walnuts.

This recipe was contributed by Molly Ostroot

One Response to “Toffee for your coffee.”

  1. Hadassa May 3, 2021 at 4:00 pm #

    Is butter melted, or do you mix in processor/ stand mixer?

    What about subbing another type of nut??

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