Coffee toffee bars

Yield: 36 Bars

Measure Ingredient
1 cup Butter; softened
1 cup Brown sugar; firmly packed
1 teaspoon Almond extract
2 tablespoons Instant coffee powder
½ teaspoon Baking powder
¼ teaspoon Salt
2 cups All-purpose flour up to 2 1/4 c
1 cup Semi-sweet chocolate chips
½ cup Blanched almonds; chopped
1 tablespoon Butter; softened
¾ cup Confectioner's sugar
⅛ teaspoon Almond extract
1 \N To 2 tbs milk


Cream butter, then gradually add the brown sugar and cream well.

Blend in the almond extract, coffee powder, baking powder, and salt.

Add the flour to form a stiff dough. Stir in chocolate chips and chopped almonds. Press into a well-greased 15 by 10 by 1 inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. Frost if desired To make glaze: Combine the butter, confectioner's sugar and almond extract. Add the milk gradually, until mixture is spreading consistancy. Spread on cooled sheet, cut into bars.

Nutritional info per serving: 138 cal; 1g pro, 17g carb, 8g fat (50%) Source: Biltmore Heights Garden Club Cookbook Miami Herald 4/4/96 formatted by Lisa Crawford, 4/12/96

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