Crisp toffee bars

100 Servings

Ingredients

Quantity Ingredient
2½ pounds BUTTER PRINT SURE
3 pounds FLOUR GEN PURPOSE 10LB
1 pounds NUTS MIX SHELL #10
1½ pounds CHOCOLATE CHIPS; 12 OZ
3 pounds SUGAR; BROWN, 2 LB
2 tablespoons IMITATION VANILLA

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. PLACE BUTTER OR MARGARINE IN MIXER BOWL; CREAM AT MEDIUM SPEED FOR 5 MINUTES. ADD BROWN SUGAR AND VANILLA; CONTINUE TO BEAT 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. ADD FLOUR TO MIXTURE. MIX 1 MINUTE AT LOW SPEED OR UNTIL THOROUGHLY BLENDED. MIXTURE WILL BE STIFF. 3. FOLD CHIPS AND NUTS INTO MIXTURE.

4. SPREAD 5 LB 8 OZ MIXTURE INTO EACH UNGREASED PAN; PRESS MIXTURE EVENLY INTO PAN.

5. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

6. CUT 6 BY 18 WHILE STILL WARM. WHEN COOL, REMOVE FROM PANS.

NOTE: IN STEP 3, 1 LB 8 OZ (2-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY

BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

Recipe Number: H00600

SERVING SIZE: 2 BARS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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