toffee bars

Yummy note: So what do you do when you still have leftover chocolate bunnies from Easter? I say bake with them! Why not use them up in a fun way, instead of eating them ear by ear. Seriously, I didn't think we would ever get through it all, but this recipe worked well in clearing out our chocolate stash. This recipe came from my family's recipe collection, and I would guess it might be a Hershey's one since it called for Hershey candy bars. This recipe here pretty much resembles this one give or take a few minor changes.

Toffee Bars

Ingredients:

1 cup brown sugar

2 sticks butter or margarine, softened

1 egg

1 tsp. vanilla

2 cups flour

about 10-12 ounces chocolate (depends on how thick you want the chocolate layer)

Tip: Can use about 8 Hershey candy bars for your chocolate layer.

Optional: 1 cup of nuts or toffee candy pieces

Directions:

Cream butter, brown sugar, egg, and vanilla together until nice and creamy. Add the flour in, one cup at a time, and mix well. Spread into a greased 9x13 pan.

Bake for about 15 minutes, or until the cookie layer starts turning a golden brown. While cookie is baking, cut or break your chocolate into pieces.





Easter bunnies - before

&

Easter bunnies - after 





Next, remove pan from the oven, and turn oven off. Add the chocolate pieces directly to your cookie layer, while it is still warm. This will then begin melting your chocolate, so that it can be spread around. If the chocolate does not seem to melt well, pop it back into your warm oven for a minute or two to melt the chocolate. Once melted, spread the chocolate around and cover the layer, as if it was frosting. If you want, add the optional nuts or toffee candy pieces on top of the melted chocolate to finish. If you can, let the bars cool before diving into them and as it will be easier to cut into bars. Note, I've easily reduced this recipe in half, and baked it in an 8x8 pan. How do I cut an egg in half, you might ask? Well, I use an egg substitute, where I easily measure out the liquid form of the egg. 1 egg is about 1/4 cup, so I use about 2-3 tablespoons of egg substitute when I cut this recipe in half.