Toffee Bars

submitted by Mary Reid

preparation time: 30 minutes

serves many

1 cup butter

1 cup sugar

1 beaten egg

1 plus teaspoon vanilla

¼ cup decaf espresso or equivalent decaf coffee powder

2 cups flour (1 cup could be any nut flour)

1 package chocolate chips (or ½ package with ½ package butterscotch chips)

Preheat oven to 350 degrees F.

In a large bowl of an electric mixer, cream butter and sugar. Add vanilla to beaten egg, and when mixed, stir into butter and sugar mixture. Stir in espresso powder. Add flour in ½ cups, stirring to mix. When it is all mixed together, press mixture out on an ungreased cookie sheet or a 6 x 9-inch baking sheet pan with rim until ¼ inch thick, pressing into corners.

Bake for 20 minutes at 350 degrees F. Remove from the oven and let cool in pan 4 or 5 minutes. Turn off oven. Pour chips over warm dough and spread with spatula. If the chips won’t melt, place pan back in oven for 1 minute.

Let the bars cool thoroughly or serve warm after resting 15 to 20 minutes. Use hot knife to cut into large or small square servings.