Ingredients
1/4 cup packed brown sugar
3 tbsp softened butter
1/2 cup flour
1/4 tsp baking powder
1 egg
1/2 cup packed brown sugar
1 tbsp flour
1/2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
1 chocolate glaze (below)
Directions
MIX 1/4 CUP BROWN SUGAR AND BUTTER; STIR IN 1/2 CUP FLOURAND 1/4
TEASPOON BAKING POWDER UNTIL CRUMBLY. PRESS FIRMLY INTO 8 X 8 X 2
MICROWAVABLE DISH. MICROWAVE FOR 4 TO 6 MINUTES AT 50% POWER. MIXTURE
WILL LOOK ALMOST DRY. LET STAND FOR 5 MINUTES UNCOVERED. MIX EGG, 1/2
CUP BROWN SUGAR, 1 TABLESPOON FLOUR, 1/2 TEASPOON BAKING
POWDER,VANILLA AND SALT. STIR IN CHOCOLATE CHIPS. SPREAD OVER COOKED
LAYER. MICROWAVE FOR 7 TO 10 MINUTES ON 50% POWER. TOP WILL START TO
LOSE GLOSSINESS. (DO NOT OVER COOK). COVER LOOSELY AND LET STAND FOR
5 MINUTES. UNCOVER AND COOL COMPLETELY. DRIZZLE WITH GLAZE.
REFRIGERATE FOR 30 MINUTES. CUT INTO 2" X 1 1/4" BARS. REFRIGERATE
ANY BARS THAT REMAIN. CHOCOLATE GLAZE; MICROWAVE 1 TABLESPOON COCOA,
1 TABLESPOON BUTTER AND 1 TABLESPOON WATER IN A 2 CUP MEASURE.
MICROWAVE ON FULL POWER FOR 20 TO 30 SECONDS. MIX IN 1/2 CUP POWDERED
SUGAR. UNTIL SMOOTH. ****** NOTE: CONVENTIONAL OVEN INSTRUCTIONS HEAT
OVEN TO 350 F. USE UNGREASED PAN 8 X 8 X 2 INCHES. OMIT 1/2 t BAKING
POWDER IN CRUMBLY MIXTURE. BAKE MIXTURE FOR 10 MINUTES. SPREAD WITH
CHOCOLATE MIX. BAKE FOR 15 MINUTES OR TILL GOLDEN BROWN. FOR GLAZE,
MIX COCOA, MARGARINE AND BOILING WATER IN A SAUCE PAN. COOK OVER LOW
HEAT UNTIL THICK AND SMOOTH; REMOVE FROM HEAT. BEAT IN POWDERED SUGAR
UNTIL SMOOTH.
Servings: 24 servings
Chocolate Toffee Bars Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Cookie; Dessert
The History of Recipes
We are able to read the history of `recipes` back into the distant past, at least as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, generally, these ancient records were just very simple pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. Additionally, he informs us how the cooks of Roman times made use of many herbs and spices, including a few you will know like thyme, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy lands, including coriander, basil and rosemary. These new culinary innovations led to an outbreak in recipe books, the majority of which still exist in private collections. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chocolate Toffee Bars recipe.
