By Kevin Williams
Well, I am sure you could do better with yours than I did with mine and mine we're bad at all, so there's some encouragement for you.
Call me crazy, but I enjoy baking and cooking with my 4-year-old, Aster. Bea hasn't quite gotten the hang of anything yet. But she will.
Yesterday Aster and I picked out a recipe from an Old Order Mennonite cookbook called "Toffee Top Bars." The recipe didn't quite turn out like I had hoped or like I think it was supposed to, but the results weren't bad.
The bars rose quite nicely in the oven and then collapsed when I took them out. Not sure why. I did melt (soften, not liquefy) the butter before adding it to the mix and that may have caused an issue since the batter was supposed to be rather coarse.
We didn't have coconut or nuts as the recipe calls for, but those seemed very optional to me, so we went ahead and made them anyway.
Mennonite Toffee Top Bars
- 1 ½ cups brown sugar
- 2 cups flour
- 1 /2 cup butter
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup milk
- 1 large egg
- 1 cup semi- sweet chocolate chips
- 1 /2 cup chopped walnuts
- 1 /2 cup unsweetened coconut
- Combine sugar and flour.
- Cut in butter to make coarse crumbs.
- Reserve 1 cup crumbs for topping.
- To rest of crumbs, add the next 5 ingredients and stir until smooth.
- Spread in a greased 9 X 13 inch pan.
- Sprinkle with reserved crumbs.
- Combine chips, nuts, and coconut and sprinkle over all.
- Bake at 350 for 30 minutes.
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