2 c. flour
1/2 tsp. salt
1 c. butter (or margarine, but butter tastes best)
1 c. dark brown sugar, packed firmly
1 tsp. vanilla
8 oz. sweet dark or milk chocolate
3/4 c. asst. finely chopped nuts (optional)
3/4 c. finely chopped coconut
Preheat oven to 350F.
Sift together flour and salt, set aside.
Cream butter, add sugar gradually, whip until fluffy.
Add egg and vanilla, mix well.
Add the flour and salt, mix well.
Grease low flat pan (10×15). Press dough into pan to form an even layer.
Hurry hint: I use very light floured hands to push into place.
Bake at 350F for 20 minutes.
While this bakes: Melt chocolate a moment in microwave, stir until smooth.
Remove pan from oven and spread surface with chocolate.
Slice into small squares while still warm.
Sprinkle with chopped nuts (optional).
Sprinkle with coconut.
Remove from pan and cool on rack if you can resist.
Hint: These little squares make great additions to gift boxes and cookie tins. However, before you assemble your box or gift basket, make sure to wait until the entire batch is completely cooled. Separate each layer of toffees with a sheet of waxed paper, as they will stick together otherwise. If you plan to give your gift in a sealed box, like a tin lunch box or chocolate candy box, line the box with a layer of non-stick foil before adding the toffee in layers. Separate the layers with wax paper.
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