Toffe lemon Bars


Bottom Layer:

1/2 cup shortening
1 cup flour
1/2 cup brown sugar

Blend flour and sugar, cut in shortening (use non-hydrogenated Crisco or organic coconut shortening (available in health food stores) or butter. Spread in a buttered (or sprayed with non-stick spray) 9x12x2 inch pan and bake in a preheated 350°F oven for 10 minutes. Allow to cool for 5 minutes.

Top Layer:

2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup chopped nuts

Combine the ingredients for the top layer and mix well. Cover the baked bottom layer and bake fr 25 minutes in a 350°F oven. Frost when cool.

Frosting:

1 cup confectioners sugar
grated rind and juice of 1 lemon

Combine and beat with mixer until thickened, then frost. Add a few drops of lemon juice if mixture is too thick to spread; if too thin, add more sugar.

Toffe 'n Fudge Bars

1/2 c. butter, softened
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
1/2 c. cocoa
1/4 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
4 (1.05 oz.) chocolate covered toffee candy bars, coarsely crushed
1/4 c. chopped nuts

Heat oven to 350 degrees. In large bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, cocoa, baking powder, soda and salt to butter mixture; blend at low speed until dough forms, about 1 minute. (Dough will be stiff).

Stir in half of crushed toffee bars and the nuts. Pat dough into ungreased 9 inch square pan. Sprinkle with remaining toffee bars. Bake at 350 degrees for 15 to 20 minutes or until center is set. Cool completely; cut into bars. 25 bars.

Toffe Bar Cookies

3 sticks butter
1 1/2 c. sugar
1 egg
2 tsp. vanilla
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3 toffee bars (3/4 c.)

Cream butter, sugar and eggs. Add vanilla, flour, soda, and baking powder. Mix well. Crush toffee bars and add to rest of ingredients. PRESS into 8 inch pan and refrigerate several hours. Slice into sections, then slice thin and place on cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Should be light brown.