Cookies, Candy & Desserts |
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English Toffee - 1998
Recipe courtesy of Minna Krumland
INGREDIENTS
PREPARATION
Butter a sheet cake pan. Sprinkle 1/2 cup nuts in pan. Lay 12 bars on nuts. Cook butter and sugar until tan. Pour over bars. Top with remaining bars and sprinkle with nuts. Cut when slightly hardened.
- 1 cup nuts -- chopped
- 24 Hershey bars
- 1 pound butter
- 2 cups sugar
PREPARATION
Butter a sheet cake pan. Sprinkle 1/2 cup nuts in pan. Lay 12 bars on nuts. Cook butter and sugar until tan. Pour over bars. Top with remaining bars and sprinkle with nuts. Cut when slightly hardened.
