A while back, Terri Brundage raided her collection of favorite cookie bar recipes and sent them along to us so we could all treat ourselves to these goodies, too.
Now that we’ve had a chance to eat our way through those, it’s clearly time to try the last two of her how-tos.
Almond toffee bars
11/2cups flour
1/2cup powdered sugar
3/4cup butter, softened
1can (14 ounces) sweetened condensed milk
1egg, beaten
1teaspoon almond extract
1bag Heath English toffee bits
1cup slivered almonds
Preheat oven to 350 degrees. In a medium bowl, combine the flour and powdered sugar, then cut in butter until mixture is crumbly.
Press firmly into a 9-by-13-inch baking pan and bake for 15 minutes.
In a large bowl, combine the sweetened condensed milk, egg and almond extract; mix well. Stir in the toffee pieces and almonds and spread evenly over the prepared crust. Bake 25 minutes or until golden brown. Remove from oven and cool completely, then cut into bars.
Triple-layer cookie bars
1/2cup butter or margarine
11/2cups graham cracker crumbs
1package (7 ounces) flaked coconut (2 2/3 cups)
1can (14 ounces) sweetened condensed milk
1package (12 ounces) milk chocolate chips
1/2cup creamy peanut butter
Preheat oven to 350 degrees. Turn butter or margarine into a 9-by-13-inch baking pan and melt in the oven. Remove from oven and sprinkle crumbs evenly over the butter. Top evenly with the coconut, then drizzle evenly with the sweetened condensed milk.
Bake 25 minutes or until lightly browned.
In a small saucepan over low heat, melt the chocolate chips with the peanut butter, stirring until smooth and mixed well; spread over the hot coconut layer. Cool completely, then cut into bars.
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The next Forum will appear in Monday’s Good Life section.
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