English Toffee Bars
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Ground cinnamon||1 Teaspoon|
|Egg white||1 , slightly beaten|
|Chopped pecans||1 Cup (16 tbs)|
|Instant coffee||1 Teaspoon|
|Semi-sweet chocolate square||2 Ounce (2 Squares, 1 Ounce Each)|
Cream butter and sugar until thoroughly blended.
Beat in egg yolk.
Combine flour and cinnamon; gradually add to creamed mixture.
Press evenly into a greased jelly roll pan.
Brush top with egg white.
Sprinkle with pecans; press lightly into dough.
Bake at 275° for 1 hour.
Meanwhile heat milk, dissolve coffee and melt chocolate together over low heat.
When baked, cut Into 1 1/2-inch squares or diamonds; drizzle with melted chocolate mixture.
Cool in pan on wire rack.