Good morning, my holiday raviolis. I want to share with you one of my sons favorite Christmas cookies called "Toffee Bars". This receipe was found by my mother about 30 years ago and became one of our family's favorite receipes for Christmas. When Jason and Aaron were little, they would eat these by the tin full. It is an easy receipe to make and lots of fun to do with mom and dad.
Here is the receipe:
1 3/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened (must be butter, you cannot use margarine)
1 teaspoon vanilla extract
6 plain regular sized Hersey bars
1/2 cup finely chopped walnuts or cashews or pecans. Sometimes I make these without nuts.
Preheat oven to 325°. Grease a 10x15x1-inch pyrex dish. In a mixing bowl, combine flour, sugar, butter, vanilla, and egg yolk. Beat ingredients at low speed of electric mixer until blended; increase speed to medium and beat until well mixed. Scrape bowl occasionally. Pat dough evenly into the greased pan.
Bake for 1 hour or until golden. Immediately lay the Hershey bars on the baked toffee and let the chocolate melt. About 5 minutes later, you may smooth the chocolate with a spoon to spread it across all of the baked toffee. Sprinkle nuts over melted chocolate. Let cool until chocolate has begun to hold its shape befoer cutting. Now have mom or dad cut these into bars or a diamond shape and let completely cool before serving. These cookies can be stored for several weeks in a tightly covered container. However, I have never had these cookies last more than a week because Jason and Aaron would eat them up very quickly.
I just found this old photograph of Jason and Aaron opening presents on Christmas morning. This was taken in Taejon, South Korea when we lived there in the 1980s. Transformer toys were all the rage and Jason was putting Gardian together. Aaron wanted a harmonica and is playing a tune for us.
Have a wonderful Monday, my raviolis and drop by again tomorrow. Hugs and kisses. Grandma-ma