Toffee Bars

4 Reviews Add a Pic
a. little
Recipe by  a. little

“Great tasting bars that need to be stored at least 3 days before serving.”

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Adjust Servings

Original recipe yields 50 cookies



  1. Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.
  2. Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.
  3. In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.
  4. Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.

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Reviews (4)

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The three day waiting period was so annoying because it filled up the fridge. The end result was not worth it either they were fine but tasted more like the ingredients than toffee.



I had a hard time figuring out what part of these ingredients created the "toffee".....Could the "3 day waiting period" do something to cause the toffee flavor to develop? LOL......come on! I picked right up on the bar part with the flour and sugar, but somewhere the original contributor left the toffee part out.... please do refer to the other toffee bar recipes on this site,..they are great.



This was not that great.They taste more like flour than toffee.

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Amount Per Serving (25 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 55 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Mona's English Toffee Cookie Bars


next recipe:

Chocolate Toffee Crunch Bars