English Toffee Bars

Originally appeared in Farm and Dairy on December 28, 1978

Ingredients:

• 1 cup butter (2 sticks)
• 1 cup sugar
• 1 egg yolk
• 1 3/4 cup all-purpose flour
• 1 tsp. cinnamon
• 1 egg white, slightly beaten
• 1 cup chopped pecans
• 3 Tbsp. milk
• 1 tsp. instant coffee
• 2 squares (2 oz.) semi-sweet chocolate

Directions:

1. Cream butter, gradually add sugar and continue beating until blended. Beat in egg yolk.
2. Sift together flour and cinnamon; gradually add to creamed mixture.
3. Press evenly into greased 15-1/2 x 10-1/2 x 1” jelly roll pan.
4. Brush top with egg white. Sprinkle with pecans; press lightly into dough.
5. Bake 1 hour in preheated 275° oven.
6. Meanwhile, heat milk, dissolve coffee and melt chocolate together over low heat.
7. When baked, cut into 1 1/2 inch squares or diamonds; drizzle with melted chocolate.
8. Cool in pan or on wire rack.