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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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 727
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