Welcome, Fall!

I’m ready for something decadent that reminds me of autumns past. When Nicole Sauce was a tadpole, all the neighbor children liked this recipe. Substitute brown and white rice flours for a gluten-free rendition, which tend to be more crumbly than with wheat flours, so also add a little milk or water to the dough.

Triple-Rich Toffee Bars

36 bars

Ingredients
  • 1 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 cup (volume) sweet or semi-sweet chocolate
  • 1/2 to 1 cup nuts, chopped

Cream butter and sugar. Add eggs, vanilla, salt, and flour, stirring only to blend if using wheat flour.

Spread in 9X13″ pan.

Bake 30 minutes at 350° F.

Melt chocolate and stir it glossy, adding a little warm water if you need it.

Spread on warm cookies.

Sprinkle with nuts, pressing them in.

Cut when cool.