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Toll House Kookie Brittle – Aunt Billie Rae loves these

  • 1 cup margarine
  • 1 1/2 tsp vanilla
  • 1 cup sugar
  • 2 cups flour
  • 1 – 6 ounce package chocolate chips (about 1 cup)
  • 1 cup chopped nuts

Combine margarine, vanilla, and sugar. Add flour, mix well. Add chips and 3/4 cup of nuts. Press into an ungreased 9X12 pan. Sprinkle remaining nuts on top and press in lightly.

***Cut as soon as they come out of the oven, Roger uses a pizza cutter.

Bake at 375 degrees F, for 20 minutes or until golden brown.

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Toffee-Topped Bars

  • 2 cups firmly packed brown sugar
  • 2 cups all purpose flour
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened flaked coconut (optional)
  1. Preheat oven to 350. Lightly grease a 9X13 baking pan; set aside.
  2. In a large mixing bowl, mix together brown sugar and flour.
  3. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk, and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl, combine chocolate chips and walnuts. Fold in the coconut.
  7. Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips, and walnuts.
  8. Using a long flat spatula, spread topping evenly over the top of the batter in pan.
  9. Bake bars for 35 minutes, or until skewer inserted in center comes out clean.
  10. Transfer pan to a wire rack. Cool bars in pan completely before slicing.
  11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.