English toffee squares
74 1\" squares
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt; |
| 1 | teaspoon | Cinnamon; |
| 2 | cups | Cake flour; |
| ¼ | cup | Butter; |
| ½ | cup | Granulated sugar replacement |
| 1 | ounce | Baking chocolate; melted |
| 1 | Egg yolk; | |
| 2 | teaspoons | Vanilla extract |
| ½ | cup | Pecans; finely chopped |
| 1 | Egg white; | |
Directions
Sift together salt, cinnamon and flour. Cream butter and sugar replacement. Beat in baking chocolate and egg yolk. Add sifted dry ingredients and mix. Add vanilla extract and pecans. Mix well, press dough into a greased 14 X 10" cookie sheet. Beat egg white until frothy. Spread egg white over dough in pan. Bake at 375 degrees for 25 minutes. Cut into 2" squares. Food Exchange per serving: ½ BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SQUARE=74; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-02-95