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Name: Pecan Toffee Bars with Browned Butter Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Granulated sugar; 2 ts Milk (up to 3); 2 1/4 c All-purpose flour; 1/4 c light brown Firmly packed; 1 c Unsalted butter softened; 1/2 ts Salt; 2/3 c Milk chocolate english; 1/2 c Pecans chopped; 1 lg Egg yolk; 2 tb Butter; 1/2 ts Vanilla

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INGREDIENTS

1/2 c Granulated sugar
Butter Icing ; Browned
2 ts Milk ; (up to 3)
2 1/4 c All-purpose flour
1/4 c light brown ; Firmly packed
1 c Unsalted butter ; softened
1/2 ts Salt
2/3 c Milk chocolate english
1/2 c Pecans ; chopped
1 lg Egg yolk
2 tb Butter
1/2 ts Vanilla

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until smooth with electric mixer. Gradually beat in flour. Mix in toffee bits. Line a 13x9-inch baking pan with heavy-duty aluminum foil. Press dough evenly into bottom of baking pan. Sprinkle with pecans and press lightly into dough. Bake until lightly browned, 20 to 22 minutes. Cool. For icing, heat butter in small saucepan over low heat until browned (be careful not to burn). Remove from heat. Stir in confectioners sugar, vanilla and enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars to serve. Makes about 36 bars. NOTES : If milk chocolate toffee bits are not available, use milk chocolate coated toffee bars (e.g., Heath bars). I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 Share a Cookie" section. Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997

NOTES

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Pecan Toffee Bars with Browned Butter Icing

1/2 c Granulated sugar
 Butter Icing Browned
2 ts Milk (up to 3)
2 1/4 c All-purpose flour
1/4 c light brown Firmly packed
1 c Unsalted butter softened
1/2 ts Salt
2/3 c Milk chocolate english
1/2 c Pecans chopped
1 lg Egg yolk
2 tb Butter
1/2 ts Vanilla

Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until  smooth with electric mixer. Gradually beat in flour. Mix in toffee bits.  Line a 13x9-inch baking pan with heavy-duty aluminum foil. Press dough  evenly into bottom of baking pan. Sprinkle with pecans and press lightly  into dough. Bake until lightly browned, 20 to 22 minutes. Cool. For icing,  heat butter in small saucepan over low heat until browned (be careful not  to burn). Remove from heat. Stir in confectioners sugar, vanilla and  enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars  to serve. Makes about 36 bars.    NOTES : If milk chocolate toffee bits are not available, use milk chocolate  coated toffee bars (e.g., Heath bars). I found these recipes in the  Heritage Newpaper, Detroit MI Nov.19,1997 Share a Cookie" section.  Recipe by: American Dairy Association    Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov  23, 1997

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 6

Calories: 727
Calories from Fat: 447 (61%)

Amt Per Serving		% DV

	Total Fat 49.7g	66 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 3.9g
Cholesterol 132.2mg		41 %
Sodium 648.2mg		22 %
Potassium 209mg		5 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 60.7g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 727

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