Country of origin: USA (Adapted from Betty Crocker)
Toffee-nut bars
Heat oven to 350 degrees
Bottom layer:
Mix together thoroughly
- ½ cup soft shortening (half butter or margarine)
- ½ cup brown sugar.
Stir in 1 cup unbleached white flour.
Press &flatten this mixture to cover bottom of ungreased 13 x 9” oblong pan.
Bake 10 minutes.
Almond-coconut topping:
- Beat well: 2 eggs
- Stir in 1 cup brown sugar**
- add 1 tsp. vanilla
In a separate bowl, mix together:
- 2 tablespoons unbleached white flour
- 1 tsp. baking powder
- ½ tsp. salt.
Stir flour mixture into egg mixture and add:
- 1 cup moist shredded coconut**
- 1 cup cut-up almonds (or other nuts)
Spread topping mixture over bottom layer.
Return to oven and bake 25 minutes more until topping is golden brown.
Cool slightly.
Cut into bars.
**Because I was using sweetened coconut, I cut down on the brown sugar – probably used about 1/3 cup, not packed.
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